Perfect combination of Carolea and Ottobratica, among the most renowned oil olive varieties in Calabria.
This blend expresses all the aromatic complexity of these native Calabrian varieties.
3 eggs, 180 g of sugar (also brown), 300 g 00 flour, 100 ml of extra virgin olive oil Grand Cru Deliba, 100 ml of milk, grated peel of 2 lemons, juice of 1 lemon (about 30 ml), 1 sachet of baking powder for cakes, 1 pinch of salt.
Ingredients for icing: 125 g powdered sugar, juice of 1/2 lemon (about 15 ml), 1 whole lemon.
In a bowl, beat the whole eggs with the sugar for at least 5 minutes, using an electric beater or a hand whisk.
While continuing to whisk, also incorporate the olive oil, milk and lemon juice.
Add the sifted flour with baking powder, a pinch of salt and the grated peel of 2 lemons. Mix well with a spatula, from the bottom up, so as not to disassemble the mixture.
Oil and flour a 24-cm cake pan and pour the mixture into it. Bake in a preheated, static oven at 180° for 10 minutes. Turn the oven temperature down to 170° and continue baking for another 20 to 25 minutes; do a toothpick test to check for doneness.
Let the cake cool before unmolding it on a serving platter and decorating it as desired. You can dust it with powdered sugar or, as I did, half with powdered sugar and half with lemon glaze.
For the icing: Pour the powdered sugar and lemon juice into a bowl. Whisk vigorously until frosting is the right consistency. Spread the frosting on half the cake and decorate with lemon slices.
Ingredients: 4 ripe tomatoes, 300g buffalo mozzarella, Fresh basil to taste, Deliba Grand Cru extra virgin olive oil to taste, Salt to taste.