Monday, July 15, 2013

Pisciotta - Olive Oil Cake

This a delicious, versatile cake.  I use a Limoncello based glaze very often, but it is also wonderful topped with fresh berries and marscapone or ice cream. It is wonderful just plain with coffee.  People never believe how much olive oil is in the cake - the taste is barely, but deliciously present - but it's the extra virgin olive oil that gives this cake its incredible moisture, as well as it's long shelf life. 

Once you make it, you'll crave it. I promise.

Ingredients

2 eggs
1/2 cup plus 2 tablespoons sugar
The zest of one lemon
Salt - a pinch
1/3 cup of dry Marsala wine (I have substituted with a dry tawny port)
1/3 cup of whole milk
3/4 cup extra virgin olive oil - for the batter
1 tablespoon extra virgin olive oil - for the cake pan
1 tablespoon Baking Powder
11/2 cups all purpose flour

A tube baking pan.  I am posting this particular picture because I have no idea where my tube pan is (in a box somewhere) so I made one.  This is a round baking pan with a biscuit cutter.  When I poured the batter into the pan I put a glass canister full of sugar on top on top of the tube to hold it in place and tight to the surface of the cake pan.  As you can see, no batter seeped through in baking and the cutter slipped out easily. Remember to oil the biscuit cutter too!


Technique

Preheat the oven to 400 degrees
Beat the eggs with all of the sugar - you want it foamy and pale
To the eggs and sugar add the lemon zest, salt, wine, and the 3/4 cup of EVOO
Mix thoroughly

Mix the baking powder with the flour 
Add the flour mixture to the wet mixture and mix thoroughly - you really don't want lumps so it needs a good mix

Smear the pan with the tablespoon of olive oil
Pour the batter into the pan 

Bake for 30 - 40 minutes.  You are looking for nicely browned and a clean toothpick when testing the middle.

Let it come to room temperature, then remove it from the pan.

My Limoncello Glaze

Pour1/4 cup fresh lemon juice ( no bottle, don't bother) and 1/4 cup of Limoncello into a small saucepan

Add a teaspoon of sugar and one pat of butter

Whisk over medium heat until well blended

Brush all over the cake and let it sit for a few minutes

Serve and enjoy

No comments:

Post a Comment