A sponge like cake with an olive oil base that is great with tea or coffee. I use Greek Extra Virgin Olive Oil as the Greek oil is always the darkest and most flavoursome. If you want to get with the Greek theme, finely chop some rosemary mix it with caster sugar and sprinkle over the cake before putting into oven. For a sponge it keeps pretty well in an air tight container.
Made this for a work do and it was a hit. Moist, lemony - but not too lemon - and easy for me to make...which is why I picked it! I did put the rosemary (a big teaspoon, chopped) and sugar on top- a great touch and not overpowering at all. In fact it could handle more , I think. One thing...it coulda done with maybe 5 minutes less cooking. - 05 Nov 2009
What a marvellous cake, I have just made it and not only tastes good but looks exactly like the on allrecipes, I am ever so pleased! - 23 Apr 2014 (Review from Allrecipes UK & Ireland)