Val di Mazara PDO extra virgin olive oil has a fruity, sharp, spicy and intense flavor. Do you know that it’s a perfect ingredient for making cakes? Try this delicious sweet specialty.
Dose for a cake diameter 8 inch
2 cups of bakery flour
1cup of sugar
3 medium eggs
½ cup of Val di Mazara PDO extra virgin olive oil
½ cup of water
2 tablespoons of lemon juice
the grated rind of a lemon
1 sachet of baking powder
Ingredients for pomegranate glaze
1 cup of powdered sugar
2 tablespoons of milk (or what needed to get a good consistency)
fresh pomegranate seeds
Whip the eggs with the sugar until a light and fluffy mixture is obtained, incorporate the Val di Mazara PDO extra virgin olive oil, water, juice and lemon zest.
Pour the mixture into the cake tin and place in the preheated oven, static, at 320 ° F.
After 35 minutes, raise the temperature to 350 ° F and cook for another 15 minutes.
Once cooked, take out the cake and let it cool down. In the meantime, prepare the icing by adding the milk to the icing sugar and mix with a spoon until the right consistency is obtained. Pour the icing on the cake and decorate with the pomegranate seeds.
Photo credit: © Reneè Kemps