500g plain flour
1 tsp salt
2 tsp baking powder
1 tsp bicarb soda
Zest of 3 large or 4 small lemons
125g caster sugar
4 tbs olive oil
5 tbs sunflower oil
2 tsp vanilla extract
7 tbs milk
This is half cake, half bread. Good for breakfast and can be cut and eaten 5 mins from taking out the oven.
Preheat fan oven to 170C. Grease using sunflower oil a ring tin.
Sift the flour into a large mixing bowl and add the other dry ingredients, including the lemon zest and mix. Add the oils and stir until the mix goes into a fine crumb. Some of the larger bits you might need to break up with fingers.
In a separate bowl beat the eggs and add the vanilla and milk, stir and add to the crumb mix. Stir until all mixed and then spoon into the tin. Spread out as evenly as possible around the tin, does not need to be smoothed over but should be around the same height.
Cook for 45 mins. Remove from the oven and if it will not come away from the tin use a thin pallet knife to remove. Slice as required. It should have a close crumb and be quite dry.
Can be toasted both sides under the grill and kept as biscotti as well.