Читать книгу The Dolce Vita Diaries - Cathy Rogers - Страница 21

Ingredients

Unbleached flour—300g

Sugar—250g

Fine sea salt—1/4 teaspoon

Baking powder—1 teaspoon

Bicarbonate of soda—1 teaspoon

Eggs—3 large ones

Full fat milk—300ml

Olive oil—100ml of the fruity kind

Orange—grated zest of 1

Vanilla extract—1 teaspoon

Sliced almonds—80g

Caraway seeds—1 tablespoon

Icing sugar

Preheat the oven to 180°C / gas mark 4. Grease a bundt mould tin (one of the ring shaped ones) with a bit of olive oil and don’t forget the middle funnel bit. Sift the flour, sugar, salt, baking powder and bicarbonate through a sieve into a big mixing bowl. Make a well in the middle and add the eggs, milk, olive oil, zest and vanilla.

Using a whisk, beat the wet ingredients together in the centre of the bowl, gradually drawing in the dry ingredients as you do so. Continue until all the ingredients are blended. Now add the almonds and caraway seeds and mix lightly with a spatula or wooden spoon.

Pour the smooth batter into the bundt tin and bake for 50-60 minutes, or until the cake is cooked through (if you stick a metal skewer in it will come out clean) and golden brown. Cool it in the pan on a rack then run a knife around the edge and invert it onto a serving plate. When it’s completely cool dust with icing sugar, admire it for a minute and then eat a slice with a cup of tea.