Ingredienti: 350g di farina - 180g di zucchero - 80gr di olio extravergine di oliva - 300ml di latte di cocco - 16gr di lievito per dolci - 2 uova - scorza grattugiata di 4 lime - un pizzico di sale
It' true, it's hot, and when it's hot I don't feel like cooking nor eating, but I can't say no to desserts anyway. Not only ice-creams and semifreddi, but also some real cakes: I bake bundt cake for breakfast during summertime, too. To make it different, instead of lemon zest or vanilla flavour, I used lime zest, just to add an "exotic" and more summer like touch. I've also used extra virgin olive oil to make it soft and spongy.
Ingredients: 350g (1.5cup - 12oz) flour - 180g (0.8cup - 6.4oz) sugar -80gr (0.35cup - 2.8 oz)extravirgin olive oil - 300ml (10oz) coconut milk - 16gr (3½tsp) baking powder - 2 eggs - zest of 4 limes - 1 pinch of salt
In a large bowl, whisk eggs and sugar - better if you use a hand mixer - till they'll be quite pale. Now add oil, then flour already mixed with baking powder, salt, lime zest and finally coconut milk. Pour the entire lot into a bundt cake tin, greased, and bake at 170° (325F-gas mark 3) for 45-50 minutes.