Extra-virgin olive oil is the the secret ingredient in this moist, dense, lightly sweet cake. Perfect as an afternoon snack or for breakfast with a cup of fluffy cappuccino.

　　

Ingredients

Makes 8 servings

　　2 1/2 cups unbleached all-purpose flour

　　2 teaspoons baking powder

　　pinch salt

　　1 cup sugar

　　2 eggs, lightly beaten

　　3/4 cup milk

　　1/2 cup extra-virgin olive oil

　　1/2 cup unsulfured sultana raisins

　　grated zest of 1 lemon

　　unsalted butter for loaf pan

　　1/4 cup pine nuts

　　

Step 1

Preheat oven to 350°F.

　　

Step 2

In a mixing bowl, stir together the flour, baking powder, and salt. Stir in the sugar. Add the eggs, milk, and olive oil, and beat well.

　　

Step 3

Toss the raisins in a little flour to coat them lightly. Add the raisins and lemon zest to the flour and egg mixture and stir to distribute evenly.

　　

Step 4

Butter and flour a loaf pan. Transfer the batter into the pan and smooth the surface. Sprinkle the top with pine nuts. Bake for 55 mintues, or until a thin skewer inserted in the center comes out dry. Let cool for a few minutes. Unmold and cool on a rack.

　　Desserts and Sweet Snacks