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. Food & Wine's Editorial Guidelines Updated on November 5, 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