Cake with wine and olive oil
200 g cake flour
1 sachet instant yeast
Pinch of salt
150 g sugar
100 ml sweet white wine
100 ml olive oil
100 g icing sugar
150 ml lemon juice
Mix flour, yeast and salt.
In another bowl, beat with a hand mixer sugar, eggs and a yolk for 3-4 minutes until pale yellow and foamy.
Gradually stir in wine and olive.
Add the flour with yeast, mix and combine until smooth.
Grease a small baking tin and cover with parchment paper. Pour the cake batter and bake in the oven at 180°C for 40 minutes.
Meanwhile, mix powdered sugar with lemon juice, and stir until the sugar has completely dissolved.
When done, leave the cake to cool a little, pour the syrup over it, cut into squares and serve.