Step 1
Preheat oven to 180°C. Brush a 19cm square cake pan with Correggiola Mild Olive Oil to grease. Line pan base and sides with non-stick baking paper.
Step 2
Beat the eggs and sugar in a small bowl until pale and creamy. Beat in the vanilla. Transfer to a large mixing bowl.
Step 3
Sift in the combined flours and cocoa powder. Fold until the mixture is almost combined. Add the Correggiola Mild Olive Oil and milk, and fold until combined.
Step 4
Transfer the mixture into the prepared cake pan and smooth the surface. Bake for 35-40 minutes or until crumbs cling to a skewer inserted into the centre of the cake. Set aside for 5 minutes to cool slightly before turning onto a wire rack to cool completely. Dust with cocoa powder to serve.
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Method
Step 1
Preheat oven to 180°C. Brush a 19cm square cake pan with Correggiola Mild Olive Oil to grease. Line pan base and sides with non-stick baking paper.Step 2
Beat the eggs and sugar in a small bowl until pale and creamy. Beat in the vanilla. Transfer to a large mixing bowl.Step 3
Sift in the combined flours and cocoa powder. Fold until the mixture is almost combined. Add the Correggiola Mild Olive Oil and milk, and fold until combined.Step 4
Transfer the mixture into the prepared cake pan and smooth the surface. Bake for 35-40 minutes or until crumbs cling to a skewer inserted into the centre of the cake. Set aside for 5 minutes to cool slightly before turning onto a wire rack to cool completely. Dust with cocoa powder to serve.