Torte di Olio d'Oliva

A delicious alternative to butter or other vegetable oils, the olive oil in this cake creates a moistness and complexity you didn’t know you were missing! It is also a very acceptable breakfast cake in many Italian cafés.

Difficulty

Intermediate

Yield

20 mini cakes

Ingredients

1 cup plus 2 tablespoons good quality extra virgin olive oil4 eggs1 ^3/4 cups sugar1/2 cup plus 2 teaspoons milk1/2 cup white wine2 ^1/2 cups flour4 teaspoons baking soda

Equipment

Measuring cupsMeasuring spoonsMuffin tinsSpatulaStand mixer with whisk attachmentBowls of various sizesDish towelTasting spoons

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Preheat oven to 350˚F

In a stand mixer whip the eggs, olive oil and sugar at medium speed until the mixture doubles in volume and lightens in colour.

Turn the mixer down to low then slowly pour in the milk and white wine.

Turn off the mixer once fully combined, then sift in the flour and baking soda. Gently A technique used to gently mix two ingredients together to create a light fluffy consistency. Start by scooping around the outside of the bowl and cutting through the centre. Turn the bowl and repeat the process.fold the mixture until combined.

Grease muffin tin lightly with olive oil. Fill the muffin tins about halfway with batter, then bake until golden brown, approximately 12 – 15 minutes.