220 g sugar
5 eggs
200 g Italian type 00 organic flour
100 g potato flour
1 packet of baking powder for cakes
2 unwaxed lemons (juice and zest)
4 tbsp milk
1 pinch of salt
5 tbsp extra virgin olive oil
icing sugar, to decorate
Put all the sugar in a saucepan and break the 5 eggs into it. Turn on the heat to low and mix with a hand whisk. Measuring with a kitchen thermometer, heat to a temperature of 45°C, then transfer the mixture to a stand mixer and whisk for at least 10/15 minutes until the mixture is frothy and pale. You will find that the consistency will be right when you can make a ribbon, that is by drawing a line with the whisk on the mixture, it remains visible and is not absorbed.
The process of heating the eggs helps to incorporate more air into the mixture, but you can skip this step and just use the whisk attachment for the stand mixer, as long as you use eggs at room temperature that are not refrigerator cold.
Sieve the organic flour, potato flour and baking powder together. Add a pinch of salt and mix well.
Slowly add the organic flour to the beaten egg mixture little by little, folding it in carefully using a silicone spatula from low to high.
Once you have added all the organic flour, add the 5 tablespoons of extra virgin olive oil, using a delicate oil that is not very strongly flavoured. Let it absorb all the oil and then add 4 tablespoons of milk and stir to mix it well.
Grate the zest of the two unwaxed lemons and juice them, and ad the juice and zest to the mixture, stirring well again.
Butter and flour a 22cm round cake tin. Pour in the cake mixture evenly and level if needed. Bake in a preheated oven at 150°C for about 1 hour 10 minutes.
The low cooking heat will allow the cake to rise perfectly and not crack the surface. If you prefer, you can bake it at 180°C for about 50 minutes.
In both cases, then check the cake is done inserting a toothpick that should come out clean and dry.
Take the cake from the oven and leave it to cool in the pan, remove carefully and sprinkle generously with icing sugar.
Bursting with bright lemon flavour, this simple cake is made with olive oil; all of the flavours of Italy’s Bay of Naples, right there in this lovely cake.
