Embark on a culinary journey into the heart of Italy's rich tradition with a timeless classic: the Extra Virgin Olive Cake. Infused with a delicate hint of lemon, this soft, fragrant delight is remarkably simple to prepare and will become a staple in your kitchen.
At the heart of this recipe lies the star ingredient—olive oil. Unlike conventional choices such as butter or vegetable oil, this cake celebrates the opulent richness of Piro.
Ingredients to make the cake:
- 4 large eggs
- 3/4 cup (150 g) sugar
- 3/4 cup (175 ml) extra-virgin olive oil
- 1 teaspoon vanilla extract
- 2 lemons, zest
- 1/4 cup (60ml) lemon juice
- 2 1/2 cups (300 gr) all-purpose flour
- 1/2 tablespoon baking powder
- 1/2 teaspoon salt
- powdered sugar for garnish
- berries to serve
Ingredients For the creme Anglaise
- ⅓ cup (65 gr) granulated sugar
- 3 large egg yolks
Click here the read the recipe
Manuela Mazzocco, an Italian food expert and cookbook author, originally from Venice, Italy, now resides in Pacific Palisades, California, with her family. Through her blog Cooking with Manuela , she shares her passion for Italian cuisine, emphasizing simplicity and speed in her recipes. Despite a busy life as a mother of two boys, Manuela values the tradition of sharing homemade dinners with loved ones. She hopes to inspire others to prepare delicious dishes quickly and easily, believing that cooking Italian recipes is a fun and enjoyable experience.
