Dario Cecchini’s Olive Oil Cake
Directions
- 1Preheat oven to 400°F (200°C). Spray a 10-inch angel food pan with cooking spray and dust with flour.
- 2In a saucepan, simmer raisins and vin santo until raisins absorb the liquid. Set aside.
- 3Cut oranges into 1/4-inch cubes, leaving peels on.
- 4In a mixer, combine eggs, baking soda, baking powder, salt, and 0.75 cup + 2 tbsp sugar. Mix until thickened.
- 5Slowly drizzle in olive oil while mixing.
- 6Add flour and raisins in thirds, alternating with the flour, until all ingredients are incorporated.
- 7Gently fold in the chopped oranges.
- 8Pour batter into prepared pan. Sprinkle with pine nuts and remaining sugar.
- 9Decorate with rosemary sprigs.
- 10Bake at 400°F (200°C) for 10 minutes, then reduce temperature to 325°F (160°C) and bake for another 30 minutes, or until golden brown and a toothpick inserted comes out clean.
- 11Let cool and invert onto cake stand.
- 12Dust with powdered sugar.
Ingredients
- 0.5 cup raisins
- 0.25 cup vin santo
- 2 tablespoons vin santo
- 0.33 cup pine nuts
- 1.5 navel oranges
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon kosher salt
- 0.75 cup granulated sugar
- 2 tablespoons granulated sugar
- 0.5 cup extra-virgin olive oil
- 1 tablespoon extra-virgin olive oil
- 1.75 cups all-purpose flour
- 2 fresh rosemary sprigs
- 0 confectioners' sugar
Equipment
oven10-inch angel food pansaucepanstanding mixerwhisk attachmentrubber spatula
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