Extra-virgin olive oil is the secret ingredient in this moist, dense, lightly sweet cake. Perfect as an afternoon snack or for breakfast with fresh fruit and a cup of fluffy cappuccino.
Ingredients
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 raisins
grated zest of 1 lemon
unsalted butter for loaf pan
1/4 cup pine nuts
Method
Preheat oven to 350°F.
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.
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.
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 minutes, or until a thin skewer inserted in the center comes out dry. Let cool for a few minutes. Unmold and cool on a rack.
This recipe is provided by Rosangela at Seattle Catering.
Thanks to Beth for hosting another Wanderfood Wednesday.
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Sounds like it would be delicious toasted as well! I like the pine nuts in it. They’d give it a nice little crunch.
Never made a quick bread with olive oil. Looks so good I hope to try it soon.
That sounds delicious. I wonder how it would do in the breadmaker?
Lemon and pinenuts and olive oil – sounds yummy!
oh, this looks SOOO good. i love that there is olive oil in it . delicious! we’ll make this this week, i am sure. thanks for the recipe!
I love olive oil and I loved you recipe. It’s so yummy!
Fantastic alternative to coffee cake or a muffin — yum!
I wonder whether extra virgin would give it too strong a flavour of the olives, sometimes it’s better to use a milder olive oil
This sounds so good!
http://budgettravelerssandbox.com/2010/08/wanderfood-wednesday-delicious-ramen-in-fukuoka/#axzz0yEBS5TQl