Craisins and olive oil cake

Recreated from SBS cooking program. Dont have apricot and almond flakes, so I use Craisins (Dried/preserved) and poppy seeds

helenscchin's Blog

http://www.sbs.com.au/food/recipes/apricot-and-olive-oil-cake-torta-all-olio-e-albicocche

http://www.sbs.com.au/food/sites/sbs.com.au.food/files/styles/full/public/_dsc2415.jpg?itok=OOF6No85&mtime=1413435549

Instead of apricot I use Craisins . Made by Helen Instead of apricots and almond flakes I use Craisins and poppy seed . Made by Helen

Cut up Craisins and Olive oil cake. Made by Helen Cut up Craisins and Olive oil cake. Made by Helen

Ingredients
170 g caster sugar
230 ml milk
finely grated zest of 1 lemon
1 tsp vanilla essence
100 ml extra virgin olive oil
3 teaspoons frangelico Liqueur
2 eggs, lightly beaten
1 1/3cups (200 g) self-raising flour
1/2 teaspoon bicarbonate of soda
80 -100 g of Craisin
Poppy seeds, for sprinkling
fresh ricotta and honey, to serve (optional)

Method
Preheat your oven 160°C fan-forced. Grease and line it with crunch wet baking paper and spread out to line tin.

Place the sugar into warm milk in a medium saucepan over low heat and cook for 3–4 minutes, stirring regularly until the sugar has dissolved.

Add lemon zest,and stir in the vanilla, olive oil and liqueur.Turn off the heat. Do not let…

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