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Dario Cecchini’s olive oil cake

Dario Cecchini’s olive oil cake

Dario Cecchini’s olive oil cake

This recipe, from Judy Zeidler’s “Italy Cooks” cookbook is a delicious non-dairy dessert, and a fitting tribute to Zeidler, the Los Angeles-based cookbook author whom Cecchini considered his second mother.
Total Time 1 hour
Course Dessert
Cuisine Panzano, Tuscany
Servings 8

Ingredients
  

  • ¼ cup ground almonds
  • 5 eggs
  • 2 cups  sugar
  • 2 oranges  finely chopped (pulp and peel)
  • ½ cup olive oil plus 2 tablespoons for top
  • 4 cups flour
  • 2 tsp baking powder
  • ½ cup  raisins, plumped in Vin Santo to cover (and slightly drained)
  • Sugar for garnish
  • ½ cup toasted pine nuts

Instructions
 

  • Makes one large round cake.
  • Preheat the oven to 375 F.
  • Brush a 10- or 12-inch springform pan with olive oil and dust with ground almonds.
  • In the bowl of an electric mixer, beat the eggs with sugar. Add orange peel and pulp and mix well.
  • Slowly add the olive oil alternating with the flour and baking powder and mix until smooth.
  • Let rest for 10 minutes, stirring from time to time.
  • The oil is light but tends to separate from the batter; mix well. Stir in raisins. Spoon batter into the prepared pan.
  • Dust with sugar, drizzle with olive oil and pine nuts. Bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
Keyword Italian baking, Moist cake

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