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)
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.