Olive Oil Cake

Montepulciano

From Realis Ortaglia, Tuscany

  • 3 eggs

  • 2 1/2 C. granulated sugar

  • 1 1/2 C. extra virgin olive oil

  • 1 1/2 C. whole milk

  • Zest of 3 oranges

  • 2 tsp. orange juice

  • 3 C. all purpose flour

  • 1 tsp. baking powder

  • 1/2 tsp. baking soda

  • pinch of salt

Donna variation: An option includes lemons in place of oranges. Add a teaspoon of vanilla to the mix, and top with a glaze, pictured below.

Glaze:

  • 1 C. of powdered sugar

  • 1 T of olive oil

  • 2 T of lemon juice, strained.

  1. Heat oven to 350 degrees.

  2. Grease two 9-inch round cake pans and line with parchment paper, or one 9 x 12 glass pyrex.

  3. In a large bowl, whisk together eggs, sugar, zest and juice until it's smooth and light yellow color.

  4. Add milk and mix well.

  5. Drizzle in olive oil and whisk together.

  6. In another bowl, sift flour, baking powder, basking soda and salt.

  7. Add to egg mixture, stirring just to blend. (Avoid over mixing)

  8. Pour the batter into the pans and bake for 30-40 minutes, or until a toothpick inserted in the middle comes out clean.

  9. Allow to cool, then plate.

  10. Top with powdered sugar, fresh fruit, whipped cream or ice cream.

This is great for breakfast or dessert. We've had it both ways in Italy. Once for dessert at Dario's Butcher Shop, and another at our stay at a wonderful agriturismo in Montepulciano. What the B&B offered up was far superior, and drove us to track down her recipe. She gladly provided prior to our departure. If you care to hear Phil & Sandy's story, feel free to check them out on CBS Sunday morning. It's how we discovered the place while planning for our trip. Enjoy!

~Michael & Nikki