- 3 eggs
- 1 1/3 cups sugar
- 1/8 teaspoon salt
- 2 tablespoons extra virgin olive oil
- grated peel of 2 oranges
- large pear, about 1/2 to 3/4 pound, or 2 smaller ones
- 1 crisp, juicy apple
- 1 banana
- 2 tablespoons freshly squeezed lemon juice
- 2 3/4 cups flour
- 2 1/2 teaspoons baking powder
- 1/2 tablespoon butter for greasing the pan
- 10-inch springform pan
- Turn on the oven to 375°.
- Choose a mixing bowl that can subsequently contain all the ingredients. Put in the eggs and sugar and beat them until they are foamy and form yellow ribbons.
- Add the salt, olive oil, and grated orange peel — making sure you haven't grated any of the bitter white pith beneath the orange skin — and mix thoroughly.
- Peel all the fruit. Core the pear and apple and cut them into thin 1/2-inch pieces. Slice the banana very thin. Put the fruit into a separate bowl and toss with the lemon juice.
- Combine the flour and baking powder and mix them into the beaten eggs, incorporating them thoroughly.
- Add the fruit to the bowl with the eggs and flour, mixing well to distribute it evenly.
- Smear the bottom and sides of the springform pan with butter, then pour into it the fruit batter. Level off by shaking the pan from side to side; do not press down on the batter.
- Bake on the middle level of the preheated oven for 50 to 55 minutes, until the top of the cake becomes colored a light gold.