Prosecco, Lemon and Olive Oil Cake

Prosecco, Lemon and Olive Oil Cake

This super moist cake makes a gorgeous dessert or afternoon tea. The unfilled cakes will keep for 3-4 days in an airtight container.

Serves 8–10

Photography by Aaron McLean
From issue #47
March 8, 2016
To continue reading, login or subscribe to a digital Dish subscription.
Dish Website
Dish Magazine
Dish on iPad

Get 12 months of unlimited, online recipe access for$15

Subscribe