Olive Oil Cake

Method

Preheat oven to 175°C. Grease a 25 cm cake tin with olive oil or a 22 cm ring cake tin. Mix lemon zest, flour, baking powder, salt and rosemary in a bowl and set aside. In another bowl mix eggs and sugar and beat with an electric mixer until very fluffy and doubled in volume. Add the olive oil and lemon juice and mix. Finally add the flour mixture and incorporate everything. Transfer batter into greased cake tin and bake for about 40 minutes. Remove the cake from the oven and let cool off completely before you remove it from the baking dish. Serve dusted with powdered sugar, whipped cream, ice cream or fresh fruits.

Ingredients

For one cake:

• 1 tsp lemon zest
• 130 g spelled flour
• 1/2 tsp baking powder
• 1/4 tsp Rapunzel sea salt with iodine
• 1 ½ tsp fresh rosemary, finely chopped
• 4 large eggs
• 200 g Rapunzel Cristallino raw cane sugar
• 90 ml Rapunzel Olive oil Sicilia DOP cold pressed
• 2 1/2 tbs fresh squeezed lemon juice

Optional for serving:

• 20 g powdered sugar
  or Rapunzel Cristallino raw cane sugar, ground
• Cream, ice cream
  or fresh fruits