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Every week, we'll announce a new Wildcard winner: a recipe that may not have been entered in (or won) a contest, but a recipe that we've tested and loved.
Today: A classic, lemony olive oil cake, with ingredients you probably have on hand already.
And if olive oil is your thing, visit the Filippo Berio Facebook page for a chance to share your olive oil tips and win a week of cooking classes in Lucca, Italy!
WHO: Jaynerly is a food blogger and avid home cook who lives in London.
WHAT: A classic olive oil cake that tastes transported from the Tuscan countryside.
HOW: Zest and juice your lemons, fold your flour into your wet ingredients, and bake.
WHY WE LOVE IT: We love how simple this cake is, with each ingredient playing a part; the lemon keeps it bright, while the olive oil makes it fruity and moist. It would be great with tea for an afternoon snack, or after a long, leisurely dinner -- or, honestly, as a weekend breakfast. Note: Start watching the cake after 45 minutes; if the edges start to look dark, turn the temperature to 350°F until a cake tester comes out clean.
Makes 1 cake
For the cake
2 cups sugar
1 cup plain yogurt
3/4 cups olive oil
Zest from 3 lemons
2 cups self rising flour
For the syrup
1/4 cup sugar
1/2 cup lemon juice
Photo by James Ransom
This post was brought to you by Filippo Berio Olive Oil, in honor of Filippo's 184th birthday.
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