Torta di Nada

Ingredients:

• butter and wax paper, for preparing the cake pan

• 4 large eggs, at room temperature

• 1 1/4 cups sugar

• 3/4 cup unsalted butter, melted

• 1/2 cup extra virgin olive oil

• 3/4 cup milk

• 1 tsp vanilla extract

• 3 cups unbleached all-purpose flour

• 1 1/2 tsp. baking powder

• a good pinch of kosher or sea salt

• zest of 2 lemons

• zest of 2 oranges

• 1 lb. 6 0z. fresh blueberries

Instructions:

Preheat the oven to 350 degrees.  Butter a 9-inch cake pan, line the base with waxed paper and set aside.  Beat the eggs and sugar in a mixer for about 3 minutes, until thick and pale yellow, then add the butter, oil, milk and vanilla.  Mix well, then sift in the flour, baking powder and salt.  Add the lemon and orange zests and stir with a wooden spoon until thoroughly blended.  Set aside for 10 minutes to allow the flour to absorb the liquid.

Stir about a quarter of your blueberries or grapes into the batter, spoon it into your cake pan and smooth out the top.  Place the cake pan in the center of your oven and bake for 15 minutes then remove it from the oven and scatter the remaining blueberries over the top.  Gently push them down into the cake then return it to the oven for another 30-40 minutes, until the top is a deep golden brown and the cake feels quite firm.  Put the pan on a rack to cool.  After 10 minutes run a knife along the sides of the pan and turn out your cake.

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