Olive oil tea cake

Preheat oven to 180°C. Grease a 22cm round cake tin with cooking oil and line with baking paper. Put olive oil and caster sugar in a bowl and whisk until frothy. Add eggs, vanilla and orange blossom water, then whisk for 2 minutes or until sugar begins to dissolve.

In alternating batches, add flour and milk to olive oil mixture, stirring gently until smooth after each addition. Spoon mixture into prepared tin and bake for 45 minutes or until cooked when tested with a skewer.

Remove cake from tin. Transfer to a wire rack, then brush top with extra oil. Combine icing sugar and cinnamon. Sift over cake. Serve.