Ligurian olive oil is ideal in this lovely, light cake, because it’s more delicate and buttery than many other Italian oils. Slideshow: Cake Recipes
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!
Read MoreI'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.
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