Italian Breakfast Cake with Winter Fruits (Adapted from Marcella Hazan)
3 Eggs
1 1/3 C Sugar
1/8 tsp. Salt
2 TB olive oil
Grated peel of 2 oranges (and I add zest of 1 lemon)
1 large pear or 2 smaller ones
1 crispy juicy apple
(In summer I add 1 C blueberries and perhaps one cut up peach)
2 TB fresh lemon juice
2 3/4 C flour
2 1/2 tsp. Baking powder
Butter for greasing the pan
Turn on oven to 375; Put eggs and sugar in large mixing bowl to contain all ingredients and beat well.
Add salt, olive oil and granted orange zest and lemon zest.
Peel fruit and cut into 1/2” pieces. Put fruit in separate bowl and toss with lemon juice.
Combine flour and baking powder and mix into the beaten eggs, incorporating thoroughly. The batter will be thick. Add fruit to the bowl with flour/egg mix.
Smear bottom and sides of springform pan, then put in the fruit batter. Do not press down on the batter, but smooth as best you can.
Bake for 50-55 minutes until the top becomes colored a light gold. (In my oven I cook for about 45 minutes).
The finished cake will keep fresh for about 5 days, wrapped with foil and refrigerated.