ARE you looking for ideas to woo that special someone next Monday Valentine’s Day ?

It is said that the best way to someone’s heart is through their stomach, so why not treat your loved one to a gorgeous home-made cake on February 14?

What’s more, this wonderful treat is made using one very special, secret ingredient: extra virgin olive oil.

It has long been used in Mediterranean baking and it gives cakes a rich, moist texture and also a slightly fruity taste that enhances the overall flavour. You can also use fondant icing to create hearts of various sizes for decoration.

Serve this special Valentine’s Day olive oil cake in slices, or try it with a touch of clotted cream and a few fresh raspberries on the side. It’s a sure way to win your sweetheart’s heart.

SERVES 8

Ingredients

275g/10oz caster sugar
3 medium eggs
Zest and juice of 1 1/2 unwaxed lemons
120mls/4floz extra virgin olive oil
100ml/3 ½ floz milk
275g/10oz plain flour, sifted
1 level tbsp baking powder, sifted
1 pack fondant icing
Red food colouring
Icing sugar for sifting over
Fresh raspberries

Method

Heat the oven to 180C/Gas 5. Whisk the sugar and eggs together until fluffy and pale. Add lemon zest and juice.

Stir in the extra virgin olive oil and milk.

Fold in the flour and baking powder. Line the base of a deep, loose bottomed 24cm/10in baking tin with parchment paper and carefully pour the mix into it, smoothing over the top.

Bake for about 45 minutes or until the top is firm and a skewer inserted in the middle comes out clean. Leave to cool in the tin and then turn out onto a wire rack.

For the decoration, roll out the fondant icing thinly and cut it into hearts of various sizes. Using a small, clean paintbrush or pastry brush, use red food colouring to paint the hearts and keep them on one side. Dust the top of the cake with icing sugar and then arrange red hearts on the top. Serve with fresh raspberries, or for extra luxury, scoops of clotted cream, and of course, red roses.