Italian Olive Oil Cake
In Mediterranean cuisine, olive oil is also used for cakes, even if this sounds exotic to us Northern Europeans. The oil gives the agitator cake not only a special note, but also an added health value: With nearly 80 per cent of unsaturated fatty acids olive oil has as can be prove both on the Cholesterinspiegel and on the blood pressure a favorable effect.
A good olive oil has three essential taste nuances: Fruity, bitter and pungent. Bitter notes are typical of olive oils made from fresh green olives, which contain a lot of oleuropein (bitter substance). The pungent notes are a sign of the ingredient oleocanthal. The polyphenol can even alleviate inflammation.
Preheat the oven to 180°C (approximately 250°F).
Beat the eggs with the sugar, the vanilla sugar, and lemon zest until fluffy. Combine the oil with the milk and gradually pour into the egg mixture. Mix the flour with the baking powder and fold into the egg mixture. Line a baking pan with parchment paper. Smooth the batter into the pan and bake in the preheated oven for 40-45 minutes.
Remove the cake when it is done from the oven, allow to cool. Loosen from the mold, turn out and let cool. Serve dusted with powdered sugar.