The Olive Oil Cake you'll want to have everyday, from The London Cookbook

Adapted from Towpath's Olive Oil Cake Recipe found in The London Cookbook

2 cups of rye flour

1 1/4 cups of sugar

3/4 oat milk

3/4 olive oil

juice of one orange

orange zest (optional)

Bake at 325 degrees till set. Approximately 35 minutes

Note: I purposely under-bake this cake so it is as moist as possible. Take it out of the oven when middle section is no longer soft.