Olive Oil Cake (Easter Cake)

Start by dissolving the yeast in a little warm water and leave it to rise in a bowl (ten minutes).

Crack the eggs one by one into a bowl and leave to stand.

Then put the flour in a large bowl, bearing in mind that the dough will rise a lot, and add the salt.

Add the yeast, eggs, olive oil and burning water and knead with your hands until you have a soft dough.

Always have a bowl of olive oil on hand to grease your hands. If necessary, flour your hands.

Leave the dough to rise for an hour or a little longer (depending on the ambient temperature) in a place protected from draughts and covered with a cloth. When it doubles in volume, it's ready to make the cakes.

Cut the dough according to your preference of cake size. Place on a cloth dusted with flour and leave to rise for about an hour. The dough should double in volume.

Heat the oven to 200 degrees, place a baking tray sprinkled with flour, then place the cakes on it and bake for 35 to 40 minutes, depending on their size.

If the cakes are being baked in a traditional wood-fired oven, sprinkle the ‘shovel’ with flour, place the cake on it and place it in the oven.