Ligurian Olive Oil Cake
Ligurian olive oil is ideal in this lovely, light cake because it's more delicate and buttery than many other Italian oils.
Ligurian olive oil is ideal in this lovely, light cake because it's more delicate and buttery than many other Italian oils.
The recipe is ok. Here are a few tips to get better results:
1. To get the golden brown color, sprinkle a teaspoon of sugar over the top of the batter before chucking it in the oven
2. The handmixer should be on medium for the eggs and low/medium for mixing the wet and dry
3. Bake for 40 to 50 minutes
4. This cake rises better in a 9" pan
5. The eggs and milk can be cold
6. You can replace the lemon zest for vanilla essence if you don't like Lemon
This was soooo good! I made it with my niece and it came out perfect with a few adjustments. I used buttermilk instead of regular milk. I also did half lemon zest and half lime zest. It took 45-50 minutes to cook all the way through and came out perfect. The 30 minutes in the recipe was way too short!
I'm not sure where I went wrong...but mine never turned brown on the top like traditional olive oil cakes, and it was not very moist and very eggy texture.
This is THE best recipe. I add rosemary for the holidays. Ah-mazin!
I usually don’t bake much but this recipe intrigued me. I made it last night; it was easy to follow although I used gluten free flour. I wasn’t sure what to expect but to my surprise the cake was tasty, moist and light. Both my husband and son loved it. It’s a keeper.
Hmm, my kitchen was 74F, 80% relative humidity and a 31F dew point when I baked this, and I baked it for 44 minutes at 350F (confirmed with an oven thermometer). Turned out perfectly though.