Ingredients
- 3 cups Anna TIPO 00 Flour
- 1 ½ tsp Cento Organic Raw Unfiltered Apple Cider Vinegar
- 1 ¼ cup Whole Milk
- 1 tbsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Cento Fine Sicilian Sea Salt
- zested Lemon
- âu2026u201c cup Cento Classico Olive Oil
- 1 ½ tsp Vanilla Extract
- ¾ cup Blackberries
- ¾ cup Blueberries
- ¾ cup Raspberries
- ¾ cup Strawberries
- 1 cup Sugar
Directions
Preheat oven to 375°F and prepare a 9x13-inch baking pan by greasing it or lining it with parchment paper. In a small bowl, combine milk with apple cider vinegar and set it aside for a few minutes. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest. Add olive oil and vanilla extract to the dry ingredients, followed by the milk mixture. Stir the ingredients until just combined, being careful not to overmix. Pour the batter into the prepared baking pan, spreading it evenly. Cover with berries evenly. Bake for 15-25 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, you can dust the top with powdered sugar, if desired, or serve it with a dollop of whipped cream. Serves 8-10.
