Extra Virgin Olive Oil Fruit Cake

Extra Virgin Olive Oil Fruit Cake


200 mls Morella Grove Extra Virgin Olive Oil 
1 1/2 cups Sultanas 
1 1/2 cups Currants 
1 cup Dried Cranberries 

1/2 cup Glazed Cherries

1/2 cup Glazed Ginger

1 cup Water 

1 cup Orange juice 
1 lemon freshly zested 
1 1/2 cup Caster sugar 
1/2 tsp Salt 
1 cup mixed nuts (eg almonds, walnuts, brazil nuts)  
3 eggs 
2 tsp Vanilla extract 
3 tsp Baking powder 
3 cups Plain flour 

To decorate - Blanched almonds 




Place dried fruit, ginger, glazed fruit, water and orange juice in a small pot and bring to a boil. Stirring occasionally for 5 minutes. 


Remove from heat and stir in sugar until it has dissolved. Add Morella Grove Extra Virgin Olive Oil, nuts and lemon zest and set aside to cool. 


Line a 23 cm square tin with baking paper, and heat the oven to 170C. 

In a large bowl add soaked fruit, vanilla essence and eggs, mixing well after each egg is added. 


Fold flour, baking powder and salt to the mixture. 


Pour mixture into your tin and level out. Softly press blanch almonds onto your cake for a decorative top. 


Bake for 1 hour and check if it is cooked by inserting a skewer into the middle. It may need an extra 15 mins yet watch it carefully to make sure the top isn't browning too much, if it is, cover it with a piece of tin foil until cooked. Cool for 20 minutes in the tin, then completely cool on a wire rack.