Pre heat oven to 180C (I did this in a non fan forced oven)

Grease a baking paper lined tin with olive oil

Blend on high the 4 eggs and sugar for 1 minute (or TM speed 6, 1 minute)

Add everything else except the olive oil and blend a further 30 secs

Add the olive oil in slowly at the end over another 30 secs

Pour into tin and scatter slivered almonds over the top.

Bake for 30-35mins, checking at 20-25 if you have a fan forced oven. (You can make as large muffins – it makes 8-9 – and bake for 20 mins too, as a variation)

Pull out and cool on a cake rack.

Enjoy. It’s the perfect tea cake. Light, fluffy, nutrient packed.