Olio d’oliva torta
Preparation - 10 min.
Cooking -
Ingredients
- 4 eggs
- 15 ml (1 tbsp.) butter
- 750 ml + 30 ml (3 cups + 2 tbsp.) of flour
- 250 ml (1 cup) sugar
- 1 ml (1/4 tsp.) lemon zest
- 190 ml (3/4 cup) Favuzzi extra virgin olive oil
- 170 ml (2/3 cup) milk
- 30 ml (2 tbsp.) of almond extract (in almond liqueur)
- 60 ml (4 tbsp.) of almond liqueur (Disaronno)
- 15 ml (1 tbsp.) of baking powder
- Icing sugar (optional)
Preparation
- Preheat oven to 160°C (325°F).
- Butter a tube pan and sprinkle with flour, then tap out excess and set aside.
- In a large bowl, whisk eggs and sugar with an electric beater on medium-high speed until pale yellow (about 1 minute).
- Add the remaining 3 cups flour, lemon zest, oil, milk, liqueur and almond extract.
- Mix well with a wooden spoon.
- Add baking powder and stir until fully combined.
- Using a spoon, pour batter into the pan.
- Bake until the cake is a dark golden brown and a wooden skewer inserted in the middle comes out clean (about 45 minutes).
- Put on a rack and leave cake to cool completely in the pan.
