Dario Cecchini’s Olive Oil Cake

45 mins
Serves 1
facebook.com

Directions

  1. 1Preheat oven to 400°F (200°C). Spray a 10-inch angel food pan with cooking spray and dust with flour.
  2. 2In a saucepan, simmer raisins and vin santo until raisins absorb the liquid. Set aside.
  3. 3Cut oranges into 1/4-inch cubes, leaving peels on.
  4. 4In a mixer, combine eggs, baking soda, baking powder, salt, and 0.75 cup + 2 tbsp sugar. Mix until thickened.
  5. 5Slowly drizzle in olive oil while mixing.
  6. 6Add flour and raisins in thirds, alternating with the flour, until all ingredients are incorporated.
  7. 7Gently fold in the chopped oranges.
  8. 8Pour batter into prepared pan. Sprinkle with pine nuts and remaining sugar.
  9. 9Decorate with rosemary sprigs.
  10. 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.
  11. 11Let cool and invert onto cake stand.
  12. 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