Ingredients
Pan sizes, times and temperatures in the method are not scaled.
Batter
For the marble version
Method
Heat the oven to 340°F (170°C). Butter and flour a 25 cm (10 inch) loaf pan.
Beat the eggs (4) with the granulated sugar (200 g1 cup) until pale and fluffy, about 3 minutes.
Pour in the sunflower oil (200 ml¾ cup + 1 tbsp) in a stream, mixing. Add the milk (200 ml¾ cup + 1 tbsp), vanilla extract (1 tsp) and lemon zest.
Sift the all-purpose flour (350 g3 cups) with the baking powder (10 g2½ tsp) and salt and fold it in. Fold in the raisins, if using.
Plain version. Pour all the batter into the pan.
Marble version. Pour two thirds of the batter into the pan. Mix the rest with the cocoa powder (16 g3 tbsp) and milk (15 g1 tbsp) and pour it on top. Swirl a knife through once or twice; don't overmix.
Bake 45 to 50 minutes, until a toothpick comes out clean. Cool 10 minutes in the pan, then turn out.
Notes
- Oil, not butter, keeps it moist for days. The yogurt version (chec cu iaurt) is more tender still.
- Rum. A tablespoon of rum can go into the batter.
- Storing. Wrap in a clean towel, not plastic, which makes it sweat.