OLIVE OIL CAKE
This is the kind of dessert that makes me happy. Not too sweet, simple to make, and turns out perfectly every time. Pair it with a dollop of mascarpone cheese and some fresh cherries for a heavenly summer dessert.
2 organic eggs
1/2 cup plus 2 tablespoons organic cane sugar
zest from 1 lemon
pinch of sea salt
1/3 cup dry marsala wine
1/3 cup organic whole milk
3/4 cup good extra virgin olive oil
1 tablespoon baking powder
1 1/2 cups organic cake flour
Preheat oven to 400 degrees.
Break the eggs into a large bowl and whisk with the sugar until the mixture turns pale and foamy. Add the lemon zest, salt, marsala, milk, and the olive oil. Mix the baking powder and flour together and then add them to the liquid mixture. Whisk to combine.
Coat a round 9″ spring form pan with a thin layer of olive oil. Pour the batter into the pan and bake in the upper third of the oven for 18-24 minutes, or until a toothpick poked into the center of the cake comes out clean.
Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes.
When you are ready, simply slice the cake and serve it with a dollop of mascarpone cheese or whipped cream. Cherries or fresh berries on the side are also delicious.