Years ago I stole a recipe from
You will need a 30 cm spring-clip cake tin, and a 30 cm circle of non-stick baking paper. Preheat the
The best way of making this cake is with a mixer; to attempt to do it by hand is brave but foolhardy Brush the sides of the tin with extra olive oil and dust with extra flour, shaking off the excess. Oil the base of the tin lightly and fit the circle of paper. Assemble all the ingredients: everything must be to hand, or a disaster will ensue.
Put the eggs and sugar in your mixer bowl and beat on high speed until pale, fluffy and very stiff – they should have at least doubled in volume. Add the orange and lemon zest. Turn the mixer to low and pour in the flour in a steady stream: it will combine almost immediately. Very quickly add the wine and oil, and switch off. Working even more quickly, gently mix the oil and wine into the cake batter. You do this by turning over and folding the mixture with a large spoon, while you turn the bowl by hand. Three or four folds will do.
Still at a frantic pace, pour and scrape this mixture into your prepared cake tin, and run this to your preheated oven. Shut in the oven and do not look at it or otherwise open the door for 25 minutes. When this time has elapsed peer quickly in: if the cake is rising and overbrowning, turn the
© 1996 Alastair Little. All rights reserved.