ingredients
makes 9 slices
olive oil, to oil
5 medium eggs
scant 1/2 cup (3 1/2 ounce) superfine sugar
3 tablespoons extra-virgin olive oil
3/4 cup sifted self rising flour
1 tsp baking powder
1/2 pound ready-to-eat prunes
1/4 cup light brown sugar
1 cinnamon stick
3/4 pint sweet Marsala
Confectioner’s sugar, to dust
method
1. Oil and line a 9 inch spring-release cake pan. Whisk the eggs in a large bowl for 2 - 3 minutes (using a free-standing electric mixer if you have one).
2. Add the superfine sugar and whisk until the mixture is increased in volume, thick, foaming and leaves a trail when the beaters are lifted. Continue to whisk on a high speed while adding the olive oil drop by drop.
3. Sift the flour and baking powder over the mixture and fold in gently. Turn into the prepared tin.
4. Bake at 170°C (150°C fan oven) mark 3 for 40 - 45 minutes or until springy to the touch, firm in the centre and shrinking away from the sides.
5. Meanwhile, put the prunes, sugar, cinnamon and Marsala into a pan, bring to the boil and simmer for 20 minutes until the fruit is tender; discard cinnamon.
6. Leave the cake in the tin for 10 minutes, then turn out and cool on a wire rack. Dust with Confectioner’s sugar, cut into wedges and serve with the warm prunes in syrup.
