I’ve made this cake so many times I know it off by heart. Last week I baked it for my sister’s birthday. It’s a recipe I stumbled upon years ago and one that became mum’s “go to” cake whenever her Italian friends visited.
It’s light and moist, has the most amazing crust and best of all is super easy to make.
As requested, this one’s for you Carol and all you other cake lovers out there. Enjoy.
Spanish Tea Cake
2 cups self raising flour
1 cup castor sugar (I reduce it to 3/4 cup)
1-2tsp aniseed or caraway seeds (I prefer caraway)
3 eggs, well beaten
1/2 cup milk
1 cup light olive oil
Set oven temperature to moderate 180C. Oil a 20-23cm round cake pan or ring tin. Sift the flour into a large bowl. Stir in the sugar and the seeds.
Gradually beat in the eggs, milk and olive oil, beating until well combined.
Pour into prepared tin and bake in a moderate oven for an hour or until a fine skewer inserted in the centre comes out clean. Dust with icing sugar and enjoy with a cuppa.
It doesn’t get much easier than that.
But if you have a recipe that is easier, I’d love to hear it.