Recipes Ligurian Olive Oil Cake 5.0 (755) 6 Reviews Ligurian olive oil is ideal in this lovely, light cake because it's more delicate and buttery than many other Italian oils. By Anne Quatrano Anne Quatrano Anne Quantrano is an award-winning chef and restauranteur. She is the co-owner of Atlanta mainstays Bacchanalia, Floataway Cafe, Star Provisions, and W.H. Stiles Fish Camp. Anne co-authored Summerland: Recipes for Celebrating with Southern Hospitality (2013). She is recognized as one of the most influential women chefs in the country.Experience: Anne Quatrano can count legendary women chefs Alice Waters, Joyce Goldstein, and her mentor Judy Rogers as early influences in her culinary journey, which began in San Francisco. Their credo to "cook seasonal and local" made a lasting impact on the up-and-coming chef. After working in New York City restaurants, Anne and her husband chef Clifford Harrison headed to Georgia in 1992 and took over her family's farm. They christened it Summerland. True to her principle of using only the best and freshest ingredients, their farm provides a substantial amount of products for all of their restaurants. In 2003, Anne won the James Beard Award for Best Chef: Southeast. She is a prominent voice in the culinary world and co-authored a cookbook celebrating seasonal entertaining named after her farm. In 2018, Anne served as the chair of the James Beard Awards Committee which advocated for changes in the voting process that put a nominee's worthiness as a role model top of mind.Education: Anne graduated from the University of Vermont. She received her formal training at the California Culinary Academy, where she graduated with a degree in Culinary Arts. Food & Wine's Editorial Guidelines Updated on August 18, 2022 Print Rate It Share Share Tweet Pin Email Photo: © Chris Court Active Time: 20 mins Total Time: 50 mins Yield: 1 (10-inch) cake Ingredients 7 tablespoons unsalted butter, melted, plus more for greasing 1 3/4 cups all-purpose flour, plus more for dusting 1 1/2 teaspoons baking powder 1/4 teaspoon kosher salt 3/4 cup Ligurian extra-virgin olive oil 3 tablespoons whole milk, at room temperature 4 large eggs, at room temperature 1 cup sugar Zest of 2 lemons or tangerines, finely grated Directions Preheat the oven to 350°F. Butter and flour a 10-inch round cake pan. In a medium bowl, sift together the flour, baking powder, and salt. In another medium bowl, whisk the melted butter with the olive oil and milk. In a large bowl, using a handheld mixer, beat the eggs with the sugar and citrus zest until pale and thickened, about 3 minutes. Alternately beat in the dry and wet ingredients, starting and ending with the dry ingredients. Pour the batter into the prepared pan. Bake for about 30 minutes, until the cake is golden brown and the side pulls away from the pan. Transfer the cake to a rack and let cool before serving. Make Ahead The cake can be stored at room temperature for up to 3 days. Rate it Print