Raspberries with a sweet and slightly tart flavor are enough to give all the mellowness of this cake ultra-greedy. Plus, it's an ultra-easy cake recipe to prepare!
- 4 large eggs
- 100 g raw unrefined cane sugar
- 180 g flour
- 2 teaspoons of leavening powder
- 4 tablespoons olive oil
- 250 g raspberries
- 1 pinch of salt
Preheat the oven to 200 ° C (thermostat 6-7).
In a bowl, beat the eggs with the sugar until the mixture becomes foamy.
Add the sifted flour and yeast and the oil.
Then add the raspberries. Mix well.
Pour the mixture into a lightly oiled cake pan.
Bake for about 50 minutes.
Before unmolding, let cool. Decorate if you wish with some raspberries and mint leaves.