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THESE ARE THE QUANTITIES I USED BUT IT HAS MADE A RATHER BIG CAKE – IT’S LUCKY MY BROTHER LOVES IT SO MUCH!!

160ML EXTRA VIRGIN OLIVE OIL, 2 EGGS, 60ML FRESHLY SQUEEZED LEMON JUICE, 1 TBSP LEMON ZEST, 3 TSP CHOPPED ROSEMARY (OR MORE IF YOU WANT), ½ TSP VANILLA PASTE, 150G GREEK YOGURT, 300G SUGAR, 400G SELF RAISING FLOUR, 1 TSP SEA SALT, ICING SUGAR AND FRESHLY SQUEEZED LEMON JUICE FOR ICING.

HEAT THE OVEN TO 180C – GREASE A CAKE TIN – I USED A 9” TIN WITH THESE QUANTITIES – COMBINE THE OLIVE OIL, EGGS, LEMON JUICE AND ZEST, ROSEMARY, VANILLA PASTE, YOGURT AND SUGAR AND WHISK UNTIL SMOOTH. THEN GRADUALLY FOLD IN THE FLOUR AND SALT USING A WOODEN SPOON. POUR INTO THE CAKE TIN AND BAKE FOR 40 MINS. REMOVE FROM THE TIN AND COOL, THEN DRIZZLE WITH ICING.

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MORE JAMS ARE ON THEIR WAY!

OUR CHILLI AND CHORIZO JAMS HAVE BEEN SO POPULAR THAT I AM NOW VERY LOW ON STOCK - MORE IS ON THE WAY AND WILL BE WITH ME IN THE FIRST WEEK OF DECEMBER. ANY ORDERS WHICH INCLUDE JAMS WILL BE DISPATCHED AS SOON AS I RECEIVE THE NEW STOCK - IF YOU ARE ORDERING MULTIPLE ITEMS I WILL DISPATCH THE WHOLE ORDER IN ONE, BUT IF THIS IS AN ISSUE OBVIOUSLY PLEASE DO LET ME KNOW.

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