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MURBLE CAKE WITH EXTRA VERGIN OLIVE OIL

Ingredients:

  • 1 cup of tea EVVO (Extra Virgin Olive Oil)
  • 1 cup of tea sugar
  • 5 eggs
  • 1 cup of tea milk
  • 1 cup of tea orange juice or Fanta (sparkling soft drink) 
  • 4 tea  spoon  ( Β.Ρ.)
  • Orange zest (from 2-3 oranges)
  • 4 tea cup of flour or as invariably take
  • 3 spoon (soup) cocoa or drinking chocolate
  • ¼ tea cup of brandy (or rose water)

EXECUTION :

We put the extra virgin olive oil with the sugar in blender mixer and we start beating very well.

Gradually we add, one by one, the remaining ingredients in the following order: eggs, milk, orange juice or Fanta, brandy, flour, BP and the zest of orange.

We transfer the half mixture to the cake form after

that we will anoint it with a little olive oil.

We add the cocoa in the remaining mixture and beat a little more and transfer also in the cake form.

We bake in preheated oven at 180C for about 50 - 60 minutes.

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MEDITERRANEAN RECIPES WITH EXTRA VIRGIN OLIVE OIL
HOME MADE , EASY,
DELICIOUS AND HEALTHY
From: ELENA SOLOMONIDOU
FOR CICINDELLA CO LTD.
MADE WITH PAFOS MEDITERRANEAN   
EXTRA VIRGIN OLIVE OIL

An introduce for Elena Solomonidou:

Elena was born in Paphos at 20 October 1989.

She finished Lyceum in Paphos at 2007 and after that she attended   dieticians and nutritionists lessons for one year at University of Nicosia (Ex  Intercollege).

In 2008 started her studies in England at university Education Community & Leisure  following the branch   Bachelor of Arts Home Economics (Food Design and Technology), from where she graduated in 2012.

At the same year she starts her MBA program at Public Health.

Elena loves Mediterranean cuisine with which he has devoted from her little age.

She has gotten tips and lessons on the art of cooking and pastry from her mother Maria Papaioannou, her father Andreas Solomonides who works as a confectioner and baker for over 24 years, her aunts Anna, Erato, Chryso, Katy Papaioannou, her uncle Michael Papaioannou who also worked as confectioner for more than 25 years, her grandmothers Eleni Christodoulou and Constantia Solomonidou, but especially by her grandfather Andreas Papaioannou who worked as a cook and confectioner and maintained a confectionery and bakery shop in Paphos, (Cyprus) for more than 37 years.  

Elena spends the recipes in the memory of her grandfather Andreas Papaioannou with a big "thank you" for what’s he taught her.