A light, moist cake made with olive oil instead of butter and enriched with walnuts. Reflecting the simple-ingredient philosophy of Mediterranean cuisine, this recipe is also a practical choice for breakfast tables.
Whisk the eggs and sugar, then add the olive oil little by little and mix with the orange juice.
Sift the flour and baking powder into the batter, add the walnut kernels, and mix gently.
Pour the batter into a greased pan and bake in a preheated oven until a toothpick test comes out clean.
Important: Choose a mild, fruity olive oil so it doesn't have a sharp, bitter taste, as a harsh oil can overpower the flavor of the cake. Allergens: contains gluten (flour), egg, tree nuts (walnut).
If you add the olive oil little by little, in a thin stream, while mixing the batter, the oil and the other ingredients form a more balanced emulsion.
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