Torta all'Olio d'Oliva

Prep time
20m
Cook time
45m
Servings
8
Torta all'Olio d'Oliva

I.Ingredeints

Quantity

  • 2 cups Flour
  • 2 tsp Baking Powder
  • ½ tsp Salt
  • 3 Eggs
  • 1 cup Sugar
  • ¾ cup Colline Senesi
  • ½ cup Whole Milk
  • 1 zest Orange
  • 1 zest Lemon
  • 1 tsp Vanilla extract
  1. 1

    Prepare the oven and pan

    Heat the oven to 175°C. Lightly coat a 22 cm round cake pan with Riviera Ligure, then line the bottom with baking paper.

  2. 2

    Prepare the citrus

    Finely grate the peel from the Lemon and Orange. Squeeze the citrus juice needed for the batter and set it aside.

  3. 3

    Mix the dry ingredients

    In a medium bowl, stir together Flour, Baking Powder, and Salt until evenly combined.

  4. 4

    Beat the eggs and sugar

    In a large bowl, beat Egg and Sugar for 3 to 4 minutes, until pale, foamy, and slightly thickened.

  5. 5

    Add the liquids

    While beating on low speed, slowly pour in Riviera Ligure. Add Whole Milk, the Lemon and Orange juice and peel, and Vanilla extract, then mix just until smooth.

  6. 6

    Make the batter

    Add the Flour mixture in two batches, stirring gently after each addition until no dry patches remain.

  7. 7

    Bake the cake

    Pour the batter into the prepared pan and smooth the top. Bake for 40 to 45 minutes, until the cake is golden and a skewer inserted in the center comes out clean or with a few moist crumbs.

  8. 8

    Cool before slicing

    Let the cake cool in the pan for 15 minutes. Turn it onto a rack, remove the baking paper, and leave it to cool for another 45 minutes before slicing.

Torta all'Olio d'Oliva • Pietre Gemella