Torta di Nada
Alison
ingredients
- 4 large eggs
- 9 1/2 oz vanilla sugar*
- 6 1/2 oz unsalted butter, melted
- 4 fl oz extra virgin olive oil
- 5 1/2 fl oz milk
- 14 oz unleached all-purpose flour
- 1 1/2 teaspoons baking powder
- Good pinch of salt
- Zest f 2 lemons
- Zest of 2 oranges
- 1lb 6oz small champagne grapes/blueberries
- Or add the seeds of a vanilla pod/1 teaspoon vanilla extract.
directions
- 1
Preheat the oven to 350F.
- 2
Butter and flour a cake tin and line wth greaseproof paper.
- 3
Beat eggs and sugar for 3 minutes until pale yellow, then add butter, olive oil and milk. Mix well, then sift in the flour, baking powder and salt.
- 4
Stir in the orange and lemon zest until well mixed.
- 5
Set aside for 10 minutes.
- 6
Stir about 1/4 of the grapes/blueberries into the batter, and spread into cake tin.
- 7
Place in the middle of the oven and bake for 15 minutes. Remove and scatter the remaining grapes/berries on top, and gently push into the cake.
- 8
Return to the oven for 30 to 40 minutes until the top is a deep golden brown and the cake feels firm.
Source: Jamie's Italy
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