Everything I cooked in Italy (should I say baked, since I was only allowed to bake a long list of desserts, that my father gave me!!!) come from very simple ingredients, the ones that I've found in my mother's pantry or in the garden that my father take care with such love and passion, or from familiar and friends that generously donated us products from their garden (the same way we do with them).
In a way, this lifestyle is still simple and "natural" as it was in the past. Here we don't find trendy and expensive ingredients or the wonder of the electric appliances.
Here prevail ingredients with good smells (I mean a lemon that smell like a lemon!!!), strong colors. Have you ever seen a egg orange like a sunset? Look at this picture: this is a egg from an hen in my parents' garden. I almost forgot the look of it and the result that it gives to everything you cook!!!!
That's why for this cake I've decided to use the best ingredients I could find in my family's garden: lemons, oranges, tangerines and olives, the best of the Mediterranean area and what makes Sorrento proud in the world.
Here it is my simple cake, made just for my cousin Rossella and her little angel Maria Rosaria.
Procedure and ingredients:
In a food processor, grind finely the zest of 1 lemon, 1 orange and 1 tangerine (if you can, the citrus have to be just picked from the trees) with 200 gr of granulated sugar.
Add 3 eggs, 1 glass of milk, 1 glass of extra-virgin olive oil, 250 gr all purpose flour and 1 tablespoon of baking powder. Blend well and pour into a greased and floured bundt cake pan and bake, in a preheated oven, at 350 F per 30-40 minutes, checking with a toothpick to be sure is properly cooked.
Remove from oven and after few minutes from the baking pan. Sprinkle with powdered sugar and, if you like, serve it with hot chocolate!!!