Made with olive oil and chopped walnuts, this cake has a moist texture. Since it contains no dairy, it fits easily on a brunch table or as a snack.
Beat the eggs and granulated sugar until pale. Slowly add the olive oil while continuing to mix.
Sift the flour and baking powder into the mixture. Add the chopped walnuts and fold them in with a spatula.
Pour the batter into a parchment-lined pan and bake in a preheated 175°C / 345°F oven for 45 minutes, until a toothpick inserted in the center comes out clean.
Do not chop the walnuts too finely; larger pieces add a more noticeable crunch to the cake. Contains gluten (flour), egg, and tree nuts (walnuts).
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