Extra-Virgin olive oil cake ( Torta all'olio d'oliva extravergine)

Problems with cholesterol?

Do you wan to to avoid animal fats or just to try something unusual?

This is a plain cake, perfect for breakfast, afternoon break or just to treat yourself and your family.

Please consider only extra-virgin olive oil for this cake: other oils aren't healthy enough to gain benefit from their use, expecially when they have to be cooked.

This recipe has a lemon flavor but you can choose to put some cocoa powder to half of the mixture then pour in the baking pan first the white mixture then the cocoa one and passing a pick to give the cake a marbled effect or add 3 apples chopped in tiny pieces.

You need:

3 eggs

2 1/2 cups of sugar

1 1/2 cups of milk

a sprinkle of salt

1 1/2 cups extra virgin olive oil

3 3/4 cups all purpose flour

1 bag of baking powder

zest from one lemon (only the yellow part)

2 teaspoons fresh lemon juice

icing sugar to serve

In a large bowl, mix together the eggs and the sugar.

When well blended add the oil, milk, lemon juice and zest and mix well.

In a separate bowl, mix together the flour, baking powder and salt.

Add the first mix to this mixture, and stir just until blended.

Pour into a baking pan.

Bake for about 40 minutes at 350° F or until a pick comes out clean.

Cool and remove from the pan.

Dust with powdered sugar.

You can serve with fresh fruit, egg custard, whipped cream or melted chocolate or eat it plain.