Mediterranean Olive Oil Cake

This is a classic all over Italy and neighboring countries. A not-too-sweet cake perfect for morning coffee or tea. I've wanted to make this for ages, so today I searched for recipes to give me ideas. Each one is vastly different from the next! So, needless to say, I took several liberties of my own including substituting corn and hazelnut flour for 1/3 of the total flour, for a little less gluten.

Preheat your oven to 350° In a small-medium glass bowl, whisk together:

1c unbleached all purpose flour

1/4c hazelnut flour

1/4c corn flour

1+1/2t baking powder

1/2t Himalayan pink salt

In a larger bowl, beat together with a mixer:

3 lg. pasture raised eggs

3/4c unbleached cane sugar

1/2c single source EVOO

1/2c oat milk

1/4t almond extract

3/4t pure vanilla

When the oven is preheated, beat the eggs and sugar until fluffy. Drizzle in the EVOO, beat again. Then add the milk and flavorings. When that's well beaten, add the flour mixture about 1/3 at a time beating on low after each addition until everything's well combined.

Pour the batter into an 8" round or square pan that's been oiled and sugared for a nice crunch on the crust! Bake at 350° for 35-40 minutes. Cool before slicing and serving. 8 servings - 256 calories each. This reminds me a lot of pound cake.

Mmmmm! 😃
I'll for sure make this again, for company. . .Lin

EDIT. . .After I took the first photo I thought...Fruit! Maybe it needs some fruit!?!

I'm sure it'll be great plain too, but I had 8 big fresh strawberries. I cut those into a pan then added some frozen blueberries and cherries. Used my chopper to break them up, sprinkled on some cinnamon sugar, 1T fresh lemon juice and simmered for a few minutes. TaaaDaaa!