Lemon and olive oil cake (Torta all’olio e limone)
| February 5, 2010 | Posted by ameliaps under any season, cake, dessert, lemon, olive oil, sweets |
My grandmother’s (nonna Paola) recipe. There are many versions of this cake around Italy, but of course I like my nonna’s one. It’s light and delicious at any time of the day. We used to have it for breakfast, dipped in cold milk. You can also make it with orange instead of lemon. You can add a lemon-rosemary syrup on top, if you crave more sweetness (I don’t). It also make a wonderful after dinner dessert if you serve it with a cordial (of course…I would pick limoncello). Yet another variation is cutting in half horizontally and filling it with a lemon custard. Maybe even topping with more custard and or candied lemon peel.
It has an airy and light texture. Refrain from increasing the temperature of the oven: the trick is patience and low temperature for a steady slow rise. Do not overcook and allow to cool before slicing.
Torta all’olio e limone (lemon and olive oil cake)
250 gr. sugar (1 1/4 cup)
3 eggs
300 gr. flour (2 1/2 cups)
1 paper glass oil: 30% vegetable, 70% extra virgin (3/4 cup: 1/4 cup veg., 1/2 cup evoo)
1 lemon, zest and juice
1 packet lievito pandegliangeli (or 2 tsp. baking powder)
Powder sugar to dust, as needed
Heat the oven at 300F (150C).
Butter and dust with flour a round baking pan (I use a 9″ springform, for easy unmolding).
Mix sugar and eggs in a food processor until yellowy and creamy.
Gradually and gently fold in the flour and baking powder (previously sifted).
Slowly pour in the oil, the lemon juice and zest.
Pour in pan and cook at 300F for about 50-60 minutes, until golden (and a toothpick inserted in cake turns out clean).Let cool completely in pan. Un-mold on plate. Dust with powdered sugar.
IMPORTANT NOTE: You can try substituing the “lievito paneangeli” with baking powder but the results will not be as light and fluffy. I buy the packs when I go to Italy…but they are available on amazon: click here.
This version has orange instead of lemon:
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Sofficeeeeeeeeeeeeeeeeeeeeee….
Deve essere buonissimo…
matteo
I am traveling and ate the most horrible lunch today. Oh, how I wish I was eating a slice of your torta all'olio e limone.
also check out this other similar recipe from “Pure Dessert” by Berkeley’s renowned baker, Alice Medrich (has sherry instead of orange juice)…delicious:
Olive Oil and Sherry Pound Cake
(Serves 16)
Alice Medrich writes, “This cake improves after a day or two, and toasted slices are nice for breakfast even as much as a week later.”
3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 cups sugar
1 cup flavorful extra virgin olive oil
2 teaspoons grated orange zest (from 1 medium orange)
5 large cold eggs
1 cup medium (amontillado) sherry
A 10- to 12-cup tube or Bundt pan or two 8-by-4-inch (4 cups) loaf pans
Position a rack in the lower third of the oven and preheat the oven to 350 degrees. Grease and flour the pans. (Or if you prefer, line the bottom and sides of the loaf pans with parchment.)
Mix flour, baking powder, and salt thoroughly in a large bowl and sift together. Set aside.
In the bowl of a stand mixer (with the whisk attachment if you have one), beat the sugar, oil, and orange zest on high speed until well blended. Add eggs one at a time, beating well after each addition; continue to beat until the mixture is thick and pale, 3 to 5 minutes. Stop mixer and add one-third of the flour mixture. Beat on low speed just until blended. Stop the mixer and add one-third of the flour mixture. Beat on low speed just until blended. Stop the mixer and add half the sherry. Beat just until blended. Repeat with another third of the flour, followed by the remaining sherry, and then the remaining flour.
Scrape batter into pan(s). Bake until cake tester comes out clean, 50 to 60 minutes for either the tube pan or the loaves. Cool cake in the pan(s) on a rack for about 15 minutes before unmolding.
If using a tube pan, slide a skewer around the tube. If the sides of the pan are straight, slide a thin knife or spatula around the sides to release the cake (unless lined with paper). If using a Bundt or other decorative pan, tap one side of the pan against the counter to release the cake, then tap the other side. Invert the cake onto a rack. Turn the preferred side up before cooling the cake completely. Wrapped airtight, the cake keeps well at room temperature for up to 3 days, or freeze for up to 3 months.
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