Roxy Bannerman has shared this super-simple dairy-free recipe which Italians traditionally eat for breakfast. It’s the perfect excuse for cake in the morning. Cake for breakfast…why not?
Ingredients
- 175g 00′ flour or plain flour
- 2 tsp baking powder
- pinch salt
- 3 eggs
- 150g olive oil
- 150g caster sugar
- juice and zest of 1 lemon
Method
- Preheat the oven to 180. Grease and line a loaf tin.
- Mix together the eggs, sugar, oil, lemon juice and zest in a large bowl until well combined. Sift over the flour and baking powder and fold in with the salt.
- Pour into the loaf tin and bake in the oven for 45 minutes or until a skewer comes out clean.
- Cover with foil after 30mins if you think it’s browning too much.
- Cool on a wire rack and store in an airtight container for up to two weeks.
Recipe by Roxy Bannerman
