Ingredients for a rectangular loaf tin (12 x 30 cm):150 g butter (plus a knob to grease the loaf tin)80 g Extra Virgin Olive Oil200 g cane sugar150 g whole wheat flour100 g plain flour (Italian Type 0)150 ml red wine (for example Chianti)4 eggs3 tbsp chocolate chips2-3 tbsp chopped nuts (walnuts, hazelnuts, almonds... according to taste)1 tbsp breadcrumbs1 tsp cinnamon1 tsp cocoa powder8 g baking powder1 vanilla pod1 pinch of cardamom 1 pinch of salt icing sugar
Using a hand mixer, beat the chopped butter (taken out of the fridge at least 20 minutes beforehand), oil and sugar in a bowl until smooth and creamy. Then incorporate the eggs, one at a time, and a pinch of salt. When the mixture is light and fluffy, gradually add the two types of flour sifted together with the baking powder, and the wine, continuing to stir with a wooden spoon. Slit the vanilla pod open lengthwise and use the flat tip of a knife to scrape out the seeds. Add them to the mixture along with the cocoa powder, cinnamon, cardamom, chopped nuts and chocolate chips. Stir until you have a smooth mixture, which you will then pour into the loaf tin, previously greased with butter and dusted with breadcrumbs. Level the surface and bake in a preheated oven, at 160 °C, for 70 minutes; if you see that it’s browning too much, cover the cake with a sheet of kitchen foil. When the cooking time is up, do the toothpick test: stick one into the centre, and if it comes out dry the cake is ready. Take it out of the oven and allow to cool completely before removing it from the tin. Then sprinkle with icing sugar.
This cake is delicious, full of ingredients and... flavour!