BASILICATA - Olive Oil pound cake
SKU:
Yields: One 9-inch cake
Prep Time: 15 minutes
Bake Time: 50 minutes
Preheat: 330°F
Ingredients
- ½ cup Viaggio Extra Virgin Olive Oil
- 2¼ cups Molino Signetti 00 Flour (plus extra for dusting)
- 1¼ cups sugar
- 4 medium eggs, at room temperature
- ¼ cup whole milk, at room temperature
- 2 tablespoons baking powder
- 1 pinch of salt
- Grated zest of 1 orange
- Butter, for greasing the pan
Instructions
- Preheat your oven to 330°F (165°C). Grease a 9-inch cake pan with butter and lightly dust with flour.
- In a large bowl, beat the eggs, sugar, and salt together until pale and creamy. Stir in the grated orange zest and gradually add the olive oil, mixing until fully incorporated. Add the milk and mix until smooth.
- In a separate bowl, sift together the flour and baking powder. Gradually fold the dry ingredients into the wet mixture until you get a smooth, pourable batter.
- Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. Dust with powdered sugar or drizzle with a light citrus glaze, if desired.
Serving Tip:
This moist and fragrant cake pairs beautifully with fresh berries, yogurt, or a cup of espresso.
BUON APPETITO!
