This variation on a classic French pound cake, in which ingredient quantities are determined by relative weight, uses olive oil instead of butter for a light, fresh flavor. The recipe was developed by SAVEUR contributor Nancy Harmon Jenkins, who recommends using a Polder Kitchen Scale for accurate measure. The cake is delicious on its own, and even better with a dollop of whipped cream or vanilla ice cream. It's also excellent for breakfast.
For this recipe, most ingredient quantities are determined by relative weight: the weight of the eggs in their shells should be matched by the weight of the sugar, flour, and olive oil. Three eggs should weigh about 6 ounces; for any variation in weight, adjust the quantities of sugar, flour, and olive oil accordingly.
- 2-3 cups chopped, fresh fruit (peeled, if necessary) like peaches, plums, apples, or pears
- 3 large eggs
- All-purpose flour (about 1 1/4 cup)
- Sugar (about 3/4 to 1 cup)
- Extra-virgin olive oil, a bland and sweet variety like taggiasca or arbequina (about 3/4 cup)
- 1 tsp. vanilla extract
- 1 tsp. almond extract (if using peaches)