Sponsored: Torcolo Umbro with olive oil
Prep time: 10Total time: 
Sponsored: Torcolo Umbro with olive oil
Prep time: 10Total time: 
Ingredients
- 3 eggs
- 180g white sugar
- 180ml milk
- 100ml Il Casolare non-filtered Extra Virgin Olive Oil, plus extra to grease
- pinch of salt
- 210g plain wholemeal flour, sifted
- 1 x 7g sachet active dried yeast
- ½ tsp baking powder
Step by step
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Preheat the oven to 180°C, fan 160°C, gas 4, and thoroughly grease a ring-shaped cake tin with a diameter of 24-26cm.
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Using a stand mixer, first whisk the eggs and sugar together. Combine the milk and oil and pour in as you continue whisk. Add a pinch of salt, the flour, yeast and baking powder. Mix well to a smooth batter, then pour into the greased tin.
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Bake for about 40 minutes until cooked through. Leave to cool in the tin for 10-15 minutes, then carefully turn out and cool on a wire rack.
How to use and attach the metal flip-top capOpen the bottle by removing the clear plastic seal. Take off the gold stopper and use the handle of a spoon to remove the green plastic dispenser from the neck of the bottle
To attach the metal flip-top cap place the largest white part at the top and the metal part to the side, making sure that the two grips are facing up. Slip one metal grip into the hole on the bottle and apply a light pressure to insert the second grip into the hole on the other side of the bottle. Next place the orange part into the neck of the bottle and push the metal down to close
