Oil plumcake with Limera oil

In a large bowl, crack the eggs and beat them with the sugar using electric whisks until you get a light, fluffy and foamy mixture.

Continue whisking and pour in the Limera extra virgin olive oil in a thin stream, incorporating it slowly to create a stable emulsion.

Add the room-temperature milk, little by little, while continuing to mix.

Sift the flour together with the baking powder and add it to the mixture in several batches, gently folding from the bottom up or at low speed, so as not to deflate the batter.

Pour the batter into a loaf pan lined with baking paper or lightly oiled and floured, smoothing the surface.

Bake in a preheated static oven at 180 °C for 70–75 minutes, placing the pan on the middle rack.

During baking, avoid opening the oven during the first 40 minutes.

At the end of baking, check with a skewer: it should come out dry.

Remove the plumcake from the oven and let it cool slightly in the pan, then transfer it to a wire rack until completely cooled before slicing.