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Integer Cake

Ingredients

  • 115 g caster sugar - I used fructose
  • 2 eggs
  • 185 mls olive oil
  • 125 mls dessert wine
  • 80 mls milk
  • zest of 2 lemons
  • 185 g flour
  • 12.5 mls baking powder

for the syrup:

  • 115 g caster sugar - I used fructose
  • 125 mls dessert wine

Method

  • preheat the oven to 180? Celsius
  • beat the eggs and the sugar until they are thick and pale
  • add the wine, oil and milk and mix well
  • add the zest and mix in
  • sift the flour and the baking powder and gently mix in to the batter
  • bake for 40 minutes in a prepared tin

to make the syrup:

  • cook the wine and the sugar over a low heat until thick
  • when the cake has cooled stab it a few times with a knife and then pour the syrup over