The Castruriali Table · dolci
Torta all'Olioe arancia
An olive oil and orange cake — moist, golden and faintly savoury, the oil replacing butter entirely.
Ingredients
- 180 ml Castruriali EVOO
- 200 g sugar
- 3 eggs
- Zest and juice of 1 orange
- 220 g flour
- 1 tsp baking powder, pinch salt
Method
- Whisk eggs and sugar to a pale ribbon.
- Stream in the Castruriali oil, then the orange zest and juice.
- Fold in flour, baking powder and salt.
- Bake at 175°C for 40–45 min until a skewer comes clean; cool and dust with sugar.