Olive Oil Blueberry Cake

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Ingredients (serves 10) 4 eggs, at room temperature 2 cups caster sugar 1 teaspoon vanilla essence 1 cup extra light olive oil 1 cup apricot nectar (see note) 3 cups plain flour 1 teaspoon baking powder 300g fresh or frozen blueberries icing sugar, to serve Method Preheat oven to 170°C. Grease and line a 4cm deep, 28cm x 22cm (base) cake pan. Using an electric mixer, beat eggs, sugar and vanilla on high speed for 3 minutes or until mixture is pale and thick. Stir in oil and apricot nectar. Sift flour and baking powder over egg mixture. Gently fold in dry ingredients until just combined. Pour half the mixture into prepared pan. Top with half the blueberries. Pour over remaining cake batter. Top with remaining berries. Bake for 50 to 55 minutes or until a skewer inserted into the centre comes out clean. Allow to cool in pan for 10 minutes before turning onto a wire rack. Serve warm or at room temperature dusted with icing sugar. Notes & tips Variation: Blueberries can be replaced with canned fruit if preferred. Note: Apricot nectar is a pure fruit juice. You can find it in the juice aisle of your supermarket.