Thanks for logging in.

You can now click/tap WATCH to start the live stream.

Thanks for logging in.

You can now click/tap LISTEN to start the live stream.

Thanks for logging in.

You can now click/tap LATEST NEWS to start the live stream.

LISTEN
Watch
on air now

Create a 3AW account today!

You can now log in once to listen live, watch live, join competitions, enjoy exclusive 3AW content and other benefits.


Joining is easy.

Advertisement
Advertisement
Advertisement

Adrian Richardson’s raspberry and olive oil cake

Neil Mitchell
Article image for Adrian Richardson’s raspberry and olive oil cake

Every Friday, La Luna chef Adrian Richardson shares an easy recipe you can make at home.

This week, it’s a simple cake you can make to use up any fruit that’s ripening fast!

Richo uses frozen raspberries, but feel free to substitute the raspberries for any other fruit you have.

Richo’s raspberry and olive oil cake

Ingredients

1 1/4 cups caster sugar
1 1/4 cups self-raising flour
1/2 cup milk
1/2 cup olive oil
4 eggs lightly beaten
1 cup raspberries, frozen (or sub for other fruit)

Method

Pre-heat oven to 160°C.

Place all the ingredients into a bowl (except the raspberries).

Mix until smooth.

Gently fold in raspberries.

Pour into a cake tin lined with grease-proof paper.

Bake for one hour.

Allow to cool until just warm and turn out of the tin.

Serve with cream or ice cream.

Press PLAY below to listen to Adrian Richardson on air.

Adrian Richardson’s easy chocolate cake

Adrian Richardson’s easy chocolate cake

Adrian Richardson’s easy chocolate cake

Adrian Richardson’s easy chocolate cake

Adrian Richardson’s easy chocolate cake

Adrian Richardson’s easy chocolate cake

Adrian Richardson’s easy chocolate cake

Adrian Richardson’s easy chocolate cake

Adrian Richardson’s easy chocolate cake

Adrian Richardson’s no-knead sourdough bread recipe

Adrian Richardson’s easy chocolate cake

Adrian Richardson’s easy chocolate cake

Adrian Richardson’s easy chocolate cake

Neil Mitchell
Advertisement