Celebrate the olive harvest with our olive oil cakes recipe! Light and tender, these small torte
are deeply flavourful.
Torte di Olio d’Oliva (Olive Oil Cakes)
Recipe courtesy of Eataly North America Head Pastry Chef Katia Delogu
Yield: 20 mini cakes
250 grams / 1 1/8 cups extra virgin olive oil, plus more for tins
200 grams / 4 eggs
350 grams / 1 3/4 cups sugar
130 grams / 1/2 cup + 2 tsp milk
120 grams /1/2 cup white wine
350 grams / 2.5 cups flour
20 grams / 4 tsp baking soda
Powdered sugar, optional
Chopped rosemary or orange zest, optional
Nota bene: baking is an exact science, so our original recipe starts with metric measurements. A small kitchen scale will make measuring easy!
Preheat an oven to 350˚F. Dress two 12-count muffin tins with extra virgin olive oil.
In a stand mixer, whip the eggs, olive oil, and sugar at a medium speed until the mixture becomes very voluminous and light in colour. Turn the mixer down to low, and slowly pour in the milk and white wine. Turn off the mixer, and sift in the flour and baking soda. Fold these into the mixture.
Ladle the mixture into the oiled muffin tins, filling the tins halfway up the sides. Fill any empty muffin tins halfway with water.
Bake until the cake tops become golden brown, for approximately 12-14 minutes.
If desired, add chopped rosemary or orange zest to the batter, or enjoy as a topping with the powdered sugar. These cakes are also great topped with zabaione, gelato, or preserved fruit.
High-quality ingredients are front and center in this simple recipe, so be sure to take a trip to our marketplace to choose the best extra virgin olive oil from our shelves at Eataly Toronto!