This very light sponge cake with fruits will for sure make it on the breakfast table during my this year summer retreats! Use seasonal fruits and eat it warm or cold!
1 cup of raw cane sugar
1 vanilla bean
1/2 cup of olive oil
1 cup of milk
2 cups of flour (I used 1 cup of organic flour and 1 cup of whole wheat flour)
1 sachet of baking powder
fresh fruit of your choice (here I used strawberries, but you can also use any berries, peeled apples etc).
cinnamon and powder sugar for decoration
With an electric hand mixer, beat 2 eggs with a cup of sugar and a content of 1 vanilla bean. Add an olive oil. Switch off the mixer and fold in the milk.
Combine all the dry ingredients and a using a sifter add them into the wet mixture, mix well. Pour the mixture into a prepared baking dish (I used a silicon baking sheet at the bottom), add fresh fruit and bake for 25 minutes on 180C.
Sprinkle with powder sugar and cinnamon!
Benefits of strawberries:
Strawberries are a strong antioxidant, rich in vitamin C and folic acid!