Friday, April 30, 2010

Olive Oil Cake with Orange Zest

We are not kidding when we say that this timeless Tuscan cake is perfect! It's light, tender, and beautifully understated flavors will definitely have you going back for seconds, thirds, and before you know it you would have eaten the whole cake. Tuscan cooks use olive oil instead of baking because of its unique combination of buttery taste and rich density and helps the cake stay moist for days (if it last that long).

There are endless variations for those who love to mix and match flavor, but our favorite is the tangy citrus infused versions such as combining orange zest into the mix such as Nancy Silverton's recipe below. We love what she says about the images evoked by this delicious cake, "I imagine tasting Tuscan hillsides, hard work, sleepy kitchens, and sprightly conversation. I can see it eaten in big wedges from a large farmhouse table, people hungry at the noontime meal, as well as dainty ladies stopping for a mid-afternoon tea, picking up each small piece without the use of her pinkie."

Olive Oil Cake with Orange Zest

2 cups + 2 tablespoons all purpose flour
1 cup + 2 tablespoons sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3 large eggs
1 1/2 cup whole milk
1 cup + 2 tablespoons olive oil
3 tablespoons orange zest (about 2-3 oranges)

Sift together all the dry ingredients in a bowl. I usually just throw them all together then fluff/whisk them all together with a whisk. Make a well in the middle, add eggs, milk, and olive oil. Stir with wooden spoon to combine, add the zest and stir until mixed in. Pour into a round baking pan that has been buttered and floured. Bake for about 50 mins or until toothpick comes out clean at 350 degrees F.

Photo & recipe courtesy of Eating Is Art.

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