Olive Oil Cake in Italian Style

Ingredients

• 3 eggs
• 250 g raw cane sugar
• 1 vanilla pod
• 1 Organic lemon
• 300 ml olive oil
• 250 ml milk (3.5% fat)
• 500 g spelt whole‑grain flour
• 2 tsp Baking powder
• 1 tbsp powdered sugar from raw cane sugar (for dusting)

Instructions

1. 1.

   Beat the eggs with the sugar until frothy. Split the vanilla pod lengthwise and scrape out the seeds with a knife. Rinse the lemon hot, pat dry and finely grate the zest. Squeeze out the juice. Add the vanilla seeds, lemon zest, and juice to the eggs.

2. 2.

   Gradually pour in the oil and milk. Mix the flour with the baking powder, sift over the wet mixture, and stir until you have a smooth batter. Pour this into a springform pan lined with parchment paper and spread evenly.

3. 3.

   Bake the olive oil cake in a preheated oven at 180 °C (fan‑forced 160 °C; gas: level 2–3) for 40–45 minutes. Remove, let cool, release from the pan, and dust with powdered sugar before serving.