Torta di Nada by Steve Ryan Managing Partner, SA Law - Flagship Wines

Ingredients

• 4 large eggs, room temperature
• 270g sugar
• 180g unsalted butter, melted
• 115ml extra virgin olive oil
• 1 vanilla pod, seeds removed or 1 tsp pure vanilla extract
• 400g unbleached all-purpose flour
• 1.5tsp baking powder
• good pinch of sea salt
• zest of 2 lemons
• zest of 2 oranges
• 600g fresh blueberries or small sweet grapes such as muscat or fragola
• butter and flour for preparing cake tin (25cm / 9in)