Villa Sentieri

Olive Oil Cake (Torta all’Olio d’Oliva)

This is a cake which definitely benefits from sitting, tightly covered, at room temperature for two days before serving. The flavors mellow and the olive oil diffuses throughout the cake. For the topping, use a brown sugar that is not soft and moist but rather granular. Use a good quality orange liqueur such as Arancello (sometimes called orangecello in the United States) or Grand Marnier.

CourseDesserts and Sweets
CuisineItalian

Servings	Prep Time
12people	20minutes

Cook Time	Passive Time
60minutes	2hours

Servings	Prep Time
12people	20minutes

Cook Time	Passive Time
60minutes	2hours

Ingredients

240grams cake flour
52grams fine cornmeal
2teaspoons baking powder
1/2teaspoon baking soda
1/4teaspoon salt
3tablespoons orange liqueur
3tablespoons lemon juicefreshly squeezed
2teaspoons vanilla extract
230grams granulated sugarplus more for pan
3 large eggs
Grated zest of one orange
275grams extra virgin olive oilplus extra
crunchy brown sugarsuch as Turbinado or Italian Zuccero di Canna

Instructions

Oil a 9” springform pan with olive oil.
Cover the bottom with parchment and oil the parchment.
Sprinkle the pan with sugar and dump out the excess. Even if you spread out the oil precisely it will tend to bead up, unlike butter, so there will be some sugar clumps. Don’t be concerned.
Combine the flour, cornmeal, baking powder, baking soda and salt. Mix well and reserve.
Combine the liqueur, lemon juice and vanilla. Reserve.
In a planetary mixer, using the whisk, beat the sugar, eggs and orange zest on high speed until thick and ribbon-like, approximately 3-4 minutes.
Still on high speed, slowly drizzle in the olive oil and beat until fully incorporated.
The batter should get thicker.
On low speed, add the flour mixture, in three additions, alternating with the liquid mixture, in two additions, starting and ending with flour. Scrape the bowl once or twice to ensure an even mix.
Pour into the prepared springform pan.
Sprinkle the top with brown sugar.
Bake at 350°F until brown, firm on top, and a cake tester comes out clean; approximately 60 minutes. Do not underbake the cake or it will fall as it cools.
Cool the cake for 15 minutes in the pan then poke the top all over with a skewer.
Drizzle 2 tablespoons of olive oil on the cake and allow it to absorb.
Remove the side of the pan and cool completely.
When the cake is cool, remove it from the base of the springform pan. Wrap it in plastic and allow to rest at room temperature for at least one day, preferably two, before serving.

Recipe Notes