One tree was rolled up outside of our door a few nights ago, and I couldn't resist availing myself of a few of these beautiful fruits. Truth be told, they let the fruit drop from these trees, and no one picks them up, rather than let them go to waste, I took the sustainable approach, and picked a few before they fell off the trees. Just hoping the local Carabinieri don't come and arrest us before we leave on Sunday!
nutella bars. We decided that this one is a winner, although I think it needs a lemon glaze, but confectioner's sugar seems to be non-existent in our local supermercato. You can certainly sub in orange, lime, or grapefruit for the lemons, but it's a simple way to use up the zest and juice.
Lemon Olive Oil Cake
Makes one 9-inch round
2 large eggs
1/3 cup good quality olive oil
3 tablespoons lemon juice
grated zest of 1 lemon
1/4 cup milk
1 cup sugar
1 1/2 cups all-purpose flour
1 teaspoon baking powder
Preheat the oven to 350 degrees, and coat the inside of a 9-inch baking dish with non-stick cooking spray.
In a mixing bowl, whisk together the eggs, oil, juice, zest, milk and sugar.
Fold in the flour and baking powder, mixing till it is incorporated and smooth.
Transfer to the prepared pan, bake for 35 to 40 minutes, until a skewer inserted into the center comes out clean. Cool completely and serve. This is great with a cup of coffee or tea.