Nada's Cake

Ingredients:

4 large eggs
9½ ozs sugar
6½ ozs unsalted butter, melted
4 fl ozs extra virgin olive oil
5½ fl ozs milk
1 tsp vanilla extract
14 ozs all-purpose flour
1½ tsp baking powder
pinch of salt
zest of 2 lemons, grated
zest of 2 oranges, grated
1 lb 6 ozs fresh blueberries
greaseproof paper or butter and flour for cake pan

Directions:

Preheat oven to 175°C/350°F/gas 4. Line the bottom and sides of a 9½ cake pan with greaseproof paper, or generously spread butter on bottom and sides, and then lightly flour. Either by hand or with an electric mixer beat and whisk the eggs and sugar for about 3 mins
until thick and pale yellow.

Next add butter, olive oil, milk and vanilla extract. Mix well, then sift in the flour, baking powder and salt. Add lemon and orange zest and stir with wooden spoon until
thoroughly blended. Set aside for 10 mins to allow the flour to absorb the liquid.

Gently stir the blueberries into the batter, spoon it into the prepared cake pan and smooth out the top with a spatula. Place cake pan in center of preheated oven and bake for 45 mins. Check cake and bake for a further 10 - 15 mins if not firm to touch with a deep golden brown top. Leave cake in pan and place on rack to cool. After 10 mins run a knife along the sides of the pan and turn out the cake.

Thanks to Maz (Marion De Sisto)!