Like me, my Mum has an old exercise book in which she writes, in her beautiful calligraphic script, the recipes she finds which are too good to pass by. It has a brightly striped cover and ruled pages which are covered in black ink and spatterings of olive oil and cake batter which, like little stained glass windows, reveal recipes one word at a time.
This particular recipe is from Mum’s special book. It is a deliciously moist cake with a sharpness to it which is beautifully balanced by a good measure of extra virgin olive oil. Something I have learned after having made this cake a few times is that if you combine a bit of the olive oil to the pureed skins to loosen them a bit it allows you to fold them in to the cake batter more easily.