Friday, 1 May 2015

Olive Oil Cake

Some cookbooks really have a huge appeal to me and often I will refer back to again and again to a particular recipe that is outstanding.
Prior to Christmas I bought myself Guy Grossi's "Love Italy" and it is a delight to browse through and read every word.  Embracing people, towns and food traditions that span back hundreds of years. As you follow Guy around Italy discovering food wonders and much heritage you could well be there yourself.   This is a heartwarming book and every recipe I have cooked is a huge success.

Olive oil cake - moist and light

Look at this amazingly fluffy texture


Õlive Oil Cake
Torta all'olio d'oliva
5 egg yolks
175g caster sugar, plus 75g extra
1 tablespoon finely grated lemon zest
200g plain flour, sifted
1/4 teaspoon salt
1/2 cup (125ml) vin santo  (sweet dessert wine)  
1/2 cup (215 ml) olive oil
7 egg whites
whipped cream, to serve, optional

Preheat oven to 170˚C.  Grease and flour a 24cm spring form cake tin.

Whisky the yolks and the 175g of sugar in the bowl of an electric mixer until creamy.  Add the zest, flour and salt and mix on slow speed until combined.  Increase the speed to medium and add the vin santo and the olive oil in a steady stream until combined.

Beat the egg whites with the extra 75g sugar until soft peaks form.  Gently fold into the batter.

Pour the batter into the prepared cake tin and bake for 25-30 minutes or until a skewer inserted into the middle comes out clean.  Remove from the oven and allow to cool in the cake tin.

Serve at room temperature with some whipped cream alongside, if you like.   This is especially delicious with a glass of vin santo.

Buon appetito, Enjoy Merryn xx

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