Extra virgin olive oil cake



250 g of all-purpose flour
220 g of sugar
3 medium eggs
100 ml of Ferrari filtered extra virgin olive oil
100 ml of water
30 ml of lemon juice
grated lemon zest
1 tbs of baking powder


Heat the oven to 180°C and arrange a rack in the middle. Coat a 9-inch round cake pan with olive oil and flour; tap out the excess.

In a large bowl, whisk together the eggs and granulated sugar until well blended and light in color. Add the measured olive oil, water, lemon juice, lemon zest and mix well.

Add the measured flour and baking powder to the egg mixture, stirring until just blended (the batter will be slightly lumpy; do not overmix).

Pour the batter into the prepared cake pan. Bake until a toothpick inserted into the center comes out with only a few crumbs, about 30 to 40 minutes. Remove from the oven and place on a wire rack to cool completely.



Torta all'olio extravergine d'oliva