This recipe replaces the usual butter/margarine with rapeseed oil. The use of rapeseed oil lowers the overall saturated fat content of the cake by as much as 25%.
Ingredients: (All in One Mix)
For the flour you can use
Preheat fan over to 180oC/350oC/Gas Mark 4. Oil and base line both 2Lb loaf tins with grease proof paper.
In a mixing bowl add the eggs, flour and caster sugar. Blend ingredients and very gradually add the Sicilian Lemon Rapeseed oil. When blended equal out the mixture into the two tins and bake for 25 minutes.
After 25 minutes insert a skewer into the center of the cake and if it comes out clean it's cooked! Leave the cake to cool the place it on a rack.
The cake tastes great as it is but if you want to give it an extra lift add lemon drizzle or lemon zest icing over the cake.
You can freeze this cake and it tastes great from frozen.