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Recipe for family meals :

Olive Oil Cake

Deborah Mele in FlorenceThis recipe comes from the web site of Deborah Mele, Italian Food Forever.

"My love affair with Italian cooking began almost 30 years ago when I married into a large Italian family, overflowing with talented cooks. Throughout the early years of my marriage, I had the opportunity to learn the basics of Italian cuisine, and to perfect traditional family recipes."

This is a must visit web site - if you would like to learn more then <click here>

"This moist rich cake is delicious served for dessert with fresh fruit, or at breakfast with a cup of coffee".


3 Eggs
1 1/2 Cups Milk
1 1/2 Cups Extra Virgin Olive Oil
2 1/2 Cups Sugar
2 Cups All-Purpose Flour
Pinch of Salt
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
Zest of 1 Lemon
2 Teaspoons Fresh Lemon Juice
Powdered Sugar To Serve

  • Preheat the oven to 350ºF. Prepare a 12 inch cake pan.
  • In a large bowl, mix together the eggs and the sugar. When well blended add the oil, milk, lemon juice and zest and mix well.
  • In a separate bowl, mix together the flour, baking powder, baking soda and salt. Add this mixture to the eggs, and stir just until blended. Pour into the prepared pan.
  • Bake for about 50 minutes or until a pick comes out clean.
  • Cool and remove from the pan. Dust with powdered sugar and serve with fresh fruit.

Serves 4

Deborah Mele
Italian Food Forever

Chi Mangia Bene, Mangia Italiano
(Those Who Eat Well, Eat Italian)

© Deborah Mele, Italian Food Forever