This beautiful Italian olive oil cake is infused with orange zest, dusted with confectioners' sugar and topped with fresh seasonal fruit, Godere!
Course: Dessert
Cuisine: Italian
Servings: 8
Ingredients
1c.extra virgin olive oilplus more for greasing *
2c.all-purpose floursifted
1c.granulated sugar
1c.dark brown sugarpacked
1tsp.baking powder
1tsp.kosher salt
1c.milk
3lg.eggs
Zest of 1 lg.orange
1/2c. fresh blackberriesplus more for garnish
1/2c. fresh raspberriesplus more for garnish
1/2c. fresh blueberriesplus more for garnish
1nectarinepitted and sliced for garnish
confectioner's sugarfor dusting
Instructions
Preheat an oven to 350 degrees. Grease a 9-inch round springform pan with olive oil; set aside
In a medium bowl, whisk together the flour, sugar, brown sugar, baking powder and salt.
In a large bowl, whisk together the olive oil, milk, eggs and orange zest, then whisk in the flour mixture until combined. Using a rubber spatula, fold in the berries.
Pour the batter into the prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 60-70 minutes.
Transfer the pan to a wire rack and let cool 10 minutes. Release band and allow cake to cool completely.
Just before serving, dust the cake with confectioners’ sugar and garnish with fresh berries and nectarine slices.
Notes
*Use a GOOD quality olive oil.Slightly adapted from Williams Sonoma