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.
Excerpted from Autentico: Cooking Italian the Authentic Way by Rolando Beramendi. Published by St. Martin’s Griffin. © 2017 Rolando Beramendi. Photographs © 2017 Laurie Frankel.
- 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
- Preheat oven to 325°F (165°C).
- Line a 9 x 13-inch baking pan with parchment paper and butter and flour the paper and sides of the pan.
- 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.
- 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.
Your photo shows a round cake. Your recipe calls for a rectangular baking pan. Which is it?
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!
What wa the honey that was mentioned?
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.
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 !
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.