|1¼||cup caster sugar|
|½||cup olive oil (or any light tasting oil)|
|1 Tbsp||vanilla extract|
|2¾||cups self-rasing flour|
|1½||cup icing sugar|
|6-8 Tbsp||lemon juice|
Preheat oven to 160°C. Lightly spray a 24cm non stick bundt tin with oil.
In a stand mixer fitted with a whisk attachment or using hand mixer, mix eggs and sugar on high speed for 7 minutes or until tripled in volume. Add in oil, milk, zest and vanilla. Mix till just incorporated. Sift in flour and mix on low till just incorporated (you don’t want to over mix the flour or cake will be very dense).
|3||Scrape down the sides of the bowl with a spatula gently folding in any leftover flour from the sides. Pour batter into prepared tin and bake for 35-40 minutes or until a skewer comes out clean.|
Remove from oven and allow to cool in the tin for 5-10 minutes before turning out onto a cooling rack. Once cake has completely cooked transfer to a serving plate or cake stand.
Mix all icing ingredients together on low speed, starting with only 5 tablespoons of lemon juice and adding more if needed. You are looking for a thick consistency but still runny enough to drip down the sides of the cake. Use a tablespoon to drip the icing around the cake.
|6||Decorate in the style of a wreath with rosemary and cranberries dipped in icing sugar for a simple white Christmas look.|