Saturday, February 07, 2009

Torta al Olio di Oliva (Olive Oil Cake)

This is a great cake to serve for breakfast or an afternoon snack. For this recipe I used Olivina certified Lucca Extra virgin olive oil. The slightly fruity, and sweet buttery flavors of this oil enhance the delicate citrus flavor of this cake.
- 3 cups flour
- 2 teaspoon baking powder
- 4 large egg yolks
- 3/4 cup Olivina certified Lucca Extra virgin olive oil
- 3/4 cup orange juice
- zest of 2 oranges
- 3/4 teaspoon salt
- 1 tablespoon brandy
- 5 large egg whites
- 2 cups sugar

Preheat the oven to 375°. Line a 9-inch baking pan with parchment paper and coat lightly with nonstick vegetable oil spray. In a medium bowl, stir the flour and baking powder. In a large bowl, mix the egg yolks and 1 cup of the sugar at medium speed until very frothy, about 3 minutes. Add the olive oil, orange juice, zests, salt and brandy and mix at low speed. Add the flour mixture and mix until the flour is fully incorporated.
In a clean bowl, using clean beaters, beat the egg whites at medium-high speed until foamy. Gradually add the remaining 1 cup of sugar and beat until the egg whites are thick and glossy, about 4 minutes. Scoop a cup of the beaten egg whites into the batter and stir until combined. Fold the remaining egg whites into the batter until no streaks remain. Scrape the batter into the prepared pan and bake for 45 minutes, until the cake is golden and starts to pull away from the side. Set the pan on a rack and let the cake cool completely, about 1 hour.