Oil and Wine Cake

The oil and wine cake is a simple and rustic dessert, typical of the Italian culinary tradition. Here is the recipe:

Ingredients

• 150 ml of extra virgin olive oil
• 150 ml of dry white wine
• 300 g of sugar
• 450 g of all-purpose flour
• 1 packet of baking powder
• Grated zest of 1 lemon (organic, if possible)
• A pinch of salt

Preparation

1. Preheat the oven to 180 °C and prepare a cake pan (about 24 cm in diameter) by greasing it with some oil and flouring it, or lining it with parchment paper.
2. In a large bowl, pour the oil and white wine, adding the sugar. Stir the ingredients until you have a homogeneous mixture.
3. Add the grated lemon zest and a pinch of salt, mixing further.
4. Gradually incorporate the flour, sifting it together with the baking powder, to prevent lumps and facilitate leavening.
5. Mix the batter until it is smooth and homogeneous.
6. Pour the mixture into the prepared cake pan and level it with a spatula.
7. Bake the cake in the preheated oven and cook for about 40 minutes or until a toothpick inserted into the center comes out clean.
8. Once baked, remove the cake from the oven and let it cool before removing it from the cake pan.
9. If desired, you can dust the cake with icing sugar once cooled.

Curiosity

This cake has ancient origins and embodies the simplicity and frugality of peasant cuisine. The use of olive oil instead of butter and wine to flavor and moisten the dough is typical of some areas of Italy and gives this cake a particularly soft consistency and a unique taste.