Made by blending bran flour with turmeric and ginger and baking it with olive oil, this cake is heart-friendly since it uses olive oil instead of butter. Its whole-grain content makes it a light option for breakfast or afternoon tea.
Whisk the eggs and sugar, then add the olive oil and milk, continuing to whisk until smooth.
Sift the whole wheat flour, bran, baking powder, turmeric and ground ginger into the wet mixture to make a lump-free batter.
Pour the batter into a greased cake tin and bake in an oven preheated to 180°C for 30 minutes, until a skewer comes out clean.
Do not open the oven door in the first 20 minutes, or the cake will sink in the middle. Allergens: contains wheat (gluten), milk and dairy, egg.
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