Growing Chefs! Ontario Torte di Olio d’Oliva

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.
20 mini cakes
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
Measuring cupsMeasuring spoonsMuffin tinsSpatulaStand mixer with whisk attachmentBowls of various sizesDish towelTasting spoons

Get Organized!

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

Get Prepped!

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 fold the mixture until combined.

Get Cooking!

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