Sweets
Torta all’olio e arancia
A Sicilian olive oil and orange cake made with extra virgin olive oil instead of butter: light, moist and fragrant with orange zest and dairy-free.
CKContributed by The Castruriali Kitchen · CastrorealeSee all their recipes →Ingredients
- 3 large eggs, at room temperature
- 180 gcaster sugar
- 2 oranges: finely grated zest of both, juice of one (about 100 ml)
- 150 mlCastruriali extra virgin olive oilThe oil replaces butter.
- 250 gplain flour
- 2 tspbaking powder
- 1 pinch of salt
- icing sugar, to dust
Method
Heat the oven. Heat the oven to 180°C (350°F) or 160°C fan. Oil and line the tin.
Whisk. Whisk the eggs and sugar with an electric whisk for 5 minutes until pale, thick and doubled in volume. Add the orange zest.
Add the oil and juice. With the whisk running slowly, pour in the oil in a thin stream, then the orange juice.
Fold. Sift over the flour, baking powder and salt and fold in gently until just combined.
Bake. Pour into the tin and bake for 40–45 minutes until golden and a skewer comes out clean. Cool in the tin for 10 minutes, then on a rack. Dust with icing sugar.