Olive oil cake. What’s all that about then? Well, let me tell you. I first came across cake baked with olive oil at Towpath in Dalston last year. Towpath, if you are wondering, is a delightful little café on the canal in Dalston, run by writer Lori De Mori and photographer Jason Lowe. I wasn’t brave enough at the time to try it, despite reading that it was very delicious. But ever since that day I have been contemplating baking a cake with olive oil, rather than butter. I’ve baked with vegetable oil before and been impressed with the results, but it was only when I was in touch with the lovely team at Nudo that I finally bit the bullet. I was sent a tin of Nudo Extra Virgin olive oil with lemons to try, which I decided I would use to bake a lemon loaf cake. Good choice. I found this recipe on Completely Delicious and substituted the lemons and extra virgin olive oil for my nifty little tin of Nudo. The whipped …