Cooking with Love

with Gianna Conte (Jan)

Cooking with Love

with Gianna Conte (Jan)

Lemony olive oil cake..... where's my espresso?

Italian Olive Oil Cake

This cake is perfect for having after a big meal on Sunday along with an espresso. The cake is made in one large bowl and baked in 9 inch springform pan. The recipe is as follows:

Wet ingredients first -

3 large eggs

1 1/3 cup very good olive oil

1 1/4 cups whole milk

1 3/4 cups white sugar

Zest of 1 lemon

Zest of 1 orange

1/4 cup Lemoncello or any other fruity liquor

1/4 cup freshly squeezed lemon juice or orange juice

2 tsp really good vanilla

Dry ingredients:

Add

2 cups plus 2 Tbsp all purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

Powdered sugar to dust after baking

Directions:

In large bowl, add all wet ingredients. Mix with a whisk to combine. Add dry ingredients and blend to create the batter which is not too thick.

Prepare the baking pan by greasing all sides and placing parchment paper on bottom. Grease the parchment paper.

Pour all the batter into the prepared pan. Place on cookie sheet, in case it leaks. Place in a 325 oven for about 60 to 70 minutes. It depends on your oven. My oven cooked it in 60 minutes.

Test the cake with toothpick, dry but may have some crumbs on it.

Let the cake cool down very well. When you remove it from the pan, dust with powdered sugar.

Serve with whipped cream and your favorite fruit topping.

Enjoy with a great cup of espresso, or a glass of proseco.....yum!

Ooooh LaLa