OLIVE OIL CAKE 

SERVES 10 - 12

3 LARGE EGGS

1 1/2 CUPS WHOLE MILK

8 OZ. SUGAR

1 1/2 CUPS EXTRA VIRGIN OLIVE OIL

1 TBS. BAKING POWDER

2 CUPS FLOUR

8 OZ. RICOTTA CHEESE (IMPORTED ITALIAN)

1 CUP GOLDEN RAISINS

                                                        VIN SANTO (OPTIONAL)                                                     

                                                ½ CUP POWDERED SUGAR                                              

UNFLAVORED PAN SPRAY

                            (OR BRUSH PAN W/OLIVE OIL AND DUST WITH FLOUR)                                                      

                                                                     

SOAK RAISINS BY COVERING WITH VIN SANTO.  IF YOU CAN’T FIND VIN SANTO YOU CAN USE A SWEET DESSERT WINE, BRANDY OR WATER FOR AT LEAST 20 MINUTES. THE LONGER THE SOAKING, THE MORE FLAVOR IS ADDED. POUR OFF ALL LIQUID.

DO ALL OF YOUR MIXING BY HAND.  DO NOT USE ELECTRIC MIXER ON THIS RECIPE.

MIX EGGS & SUGAR UNTIL CREAMY.  ADD MILK AND OIL AND MIX WELL.

MIX  FLOUR & BAKING POWDER TOGETHER IN LARGE BOWL AND SLOWLY ADD SUGAR & EGG MIXTURE.

SPRAY 13" X 9" X 2" RECTANGLE PAN (OR OIL & DUST).

BAKE AT 350 DEGREES FOR 25 - 30 MINUTES OR UNTIL TOOTH PICK IN CENTER OF CAKE COMES OUT CLEAN. 

DRAIN RAISINS AND ADD TO RICOTTA AND POWDERED SUGAR AND MIX GENTLY.  SET ASIDE.

WHEN CAKE IS COMPLETELY COOL CUT OUT INDIVIDUAL CIRCULAR PIECES OF THE CAKE.  CUT 3 PIECES ACROSS AND 4 PIECES LENGTHWISE.

  CUT EACH CAKE ROUND IN HALF SO THAT THERE IS A TOP AND A BOTTOM PIECE, AND FILL WITH A PLENTIFUL AMOUNT OF THE RICOTTA FILLING.

TO SERVE....SPOON SOME OF YOUR FAVORITE BERRY COULIS (SEE SEPARATE RECIPE) MIXTURE INTO THE CENTER OF DESSERT PLATE.  PLACE FILLED CAKE ROUND IN CENTER OF COULIS AND DUST HEAVILY WITH POWDERED SUGAR AND SERVE.