20 g of raisins
220 g of flour 00
8 g of chemical yeast
20 g of toasted pine nuts
120 ml of extra virgin olive oil
120 g of sugar
1 lemon (juice and zest)
1 pinch of salt
How to Prepare
Preheat the oven to 180 degrees.
Soak, wash and dry the raisins.
Sift flour with baking powder and add the raisins and pine nuts.
With the help of whips, collect in a bowl the oil, sugar, lemon zest and juice and mix well.
Add the egg yolks and beat until mixture is puffy and fluffy.
Combine a little at a time to the flour mixture.
Beat the egg whites with a pinch of salt and fold into the mixture.
Pour the mixture into a baking pan (24 cm diameter) and bake in the oven for about 35 minutes.
Unmold the cake and cool it on a wire rack.
Sprinkle with powdered sugar.