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Extra-Virgin Olive Oil Cake

Autentico_Rolando Beramendi_Photo Laurie Frankel_Olive Oil Cake_recipe

Torta Di Capezzana

When you are introduced to Contessa Beatrice Contini Bonacossi of Tenuta di Capezzana, she asks that you called her Bea. Down-to-earth Bea travels the world representing her family’s olive oil and wines. At home, she frequently bakes bread using years-old yeast starter as well as this light olive oil cake. It can be served alone or accompanied by pears poached in red wine or brandy-soaked cherries or prunes. Bea insists that the success of the cake depends on using a top-quality olive oil and I don’t disagree!

— Rolando Beramendi

ON-DEMAND: Listen to Faith and Rolando discuss this recipe, as well as others from the book.

Autentico by Rolando BeramendiExcerpted from Autentico: Cooking Italian the Authentic Way by Rolando Beramendi. Published by St. Martin’s Griffin. © 2017 Rolando Beramendi. Photographs © 2017 Laurie Frankel.

Autentico_Rolando Beramendi_Photo Laurie Frankel_Olive Oil Cake_recipe
Extra-Virgin Olive Oil Cake
Votes: 28
Rating: 3.39
You:
Rate this recipe!
Print Recipe
  • Coursebrunch, Dessert
  • CuisineItalian
Servings
12 people
Servings
12 people
Autentico_Rolando Beramendi_Photo Laurie Frankel_Olive Oil Cake_recipe
Extra-Virgin Olive Oil Cake
Votes: 28
Rating: 3.39
You:
Rate this recipe!
Print Recipe
  • Coursebrunch, Dessert
  • CuisineItalian
Servings
12 people
Servings
12 people
Ingredients
  • 2 cups (320 g) all-purpose flour
  • 1/2 teaspoon (2 g) baking powder
  • 3/4 teaspoon (6 g) baking soda
  • 1 pinch fine sea salt
  • 3 large eggs
  • 1-1/4 cups (425 g) honey
  • 1-1/4 cups (375 ml / 275 g) robust unfiltered extra-virgin olive oil, (preferably olio nuovo)
  • 1-1/4 cups (300 ml / 300 g) whole milk
  • Zest of 3 oranges
  • confectioners' sugar (optional)
  • 1 orange thinly sliced into rounds
Servings: people
Instructions
  1. Preheat oven to 325°F (165°C).
  2. Line a 9 x 13-inch baking pan with parchment paper and butter and flour the paper and sides of the pan.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a large bowl, whisk together the eggs and honey until combined and frothy. Add the olive oil, milk, and orange zest and whisk well to combine. Switch to a spatula and fold the dry mixture into the wet, stirring just until combined.
  4. Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Transfer the pan to a wire rack and let cool completely. Run a butter knife around the sides of the pan and invert the cake onto a serving platter. Cut into 3 x 3-inch squares with a knife, dust with confectioners’ sugar, and serve with orange slices, if desired.

Reader Interactions

Comments

  1. Betsy says

    October 1, 2018 at 10:02 pm

    Your photo shows a round cake. Your recipe calls for a rectangular baking pan. Which is it?

    Reply »
    • Robyn Doyon-Aitken says

      October 1, 2018 at 11:27 pm

      I would follow the recipe as written since book designers and art folks sometimes take a little license for those finished beauty shots. If you make this cake, please report back!

      Reply »
  2. David says

    February 20, 2020 at 7:59 pm

    What wa the honey that was mentioned?

    Reply »
    • Robyn Doyon-Aitken says

      February 21, 2020 at 10:21 am

      Rolando mentioned chestnut honey from Tuscany. Here’s some info about it. If you can’t order online, or it’s too much of a splurge, Faith recommends going with a local honey, if you can.

      Reply »
  3. PRIYA TANDON says

    February 26, 2020 at 12:32 pm

    This cake is absolutely delicious !
    Was wondering if almond flour can be used instead of regular flour – I sometimes substitute 1/4 cup baking flour with almond flour in my baking instead but can I use it in its entirety ?
    Thank you !

    Reply »
  4. Cecilie Korst says

    March 1, 2020 at 4:16 pm

    The Imperial measurements are off! Use the metric or you will have a super-stodgy cake! I’m throwing the first version in the bin.

    Reply »

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