Ligurian Olive Oil Cake

By Maverick19

My mother and my Nonni's Italian roots are from Genoa, Liguria, Italy. This Olive Oil cake is one that I make in tribute to my family's Italian heritage.

Ingredients

• 7 Tbsp unsalted butter, melted, plus more for freezing
• 1 3/4 cups all purpose flour, plus more for dusting
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup extra virgin olive oil
• 3 Tbsp whole milk, at room temperature
• 4 large eggs, at room temperature
• 1 cup sugar
• finely grated zest of 2 lemons or tangerines, or try zest of 1 lemon/1 tangerine

Preparation

Step 1

1. Preheat oven to 350 degrees. Butter and flour a 10 inch round cake pan.

2. Into a medium bowl, sift together the 1 3/4 cups of flour, baking powder and salt. In another medium bowl, whisk the melted butter with the olive oil and milk.

3. In a large bowl, using a handheld mixer, beat the eggs with the sugar and citrus zest until pale and thickened, about 3 minutes. Alternately beat in the dry and wet ingredients, starting and ending with the dry ingredients. Pour the batter into the prepared pan. Bake for about 30 minutes, until the cake is golden brown and the side pulls away from the pan. Transfer the cake to a rack and let cool before serving.

*The cake can be stored at room temperature for up to 3 days