Olive Oil Cake

This delicate cake comes from an old Italian family recipe, and is excellent as an afternoon snack or simple dessert (I have also eaten it for breakfast!)… It’s from Marcella Hazan’s Essentials of Classic Italian Cooking:

2 eggs
1/2 cup sugar
zest of 1 lemon
1/3 cup dry Marsala wine
1/3 cup milk
3/4 cup extra virgin olive oil
1 tablespoon baking powder
1 1/2 cups flour

Preheat oven to 400 degrees. Beat eggs with sugar until foamy; add lemon zest, salt, Marsala, milk, and olive oil. Mix flour and baking powder and mix with other ingredients. Coat pan with olive oil and pour in batter. Bake for 50 minutes and cool for 10 minutes before turning out.

Truc (Tip): This is traditionally baked in a tube or bundt pan; but if you bake it in a cast-iron skillet, you will achieve a dark-brown crust–just like the one on the cornbread my grandmother used to make. And the contrast between the crunchy exterior and tender interior is splendid.


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