Italian Olive Oil Cake
Recipe courtesy of Lina
1-1/2 cups all purpose flour
1/2 cup semolina flour
1-1/4 cups granulated sugar
2 teaspoons baking powder
3/4 teaspoon salt
1 cup extra virgin olive oil
3/4 cup buttermilk
3 eggs
1 lemon - juice and zest of one lemon (about 2-3 tablespoons lemon juice)
1 teaspoon vanilla extract
1/2 cup semolina flour
1-1/4 cups granulated sugar
2 teaspoons baking powder
3/4 teaspoon salt
1 cup extra virgin olive oil
3/4 cup buttermilk
3 eggs
1 lemon - juice and zest of one lemon (about 2-3 tablespoons lemon juice)
1 teaspoon vanilla extract
1. Preheat oven to 325 degrees Fahrenheit with rack in center.
2. Cut circle of parchment paper to fit the bottom of a 9” springform pan. Coat both sides of parchment paper, and bottom and sides of pan with thin coat of olive oil and set aside.
3. Whisk granulated sugar, eggs, vanilla, olive oil, buttermilk, vanilla, lemon juice and zest in large bowl until well incorporated. Add all-purpose flour, semolina flour, baking powder and salt, then whisk until fully combined and smooth, do not over mix.
4. Pour batter into prepared pan and place on center rack of oven. Bake for about 45 to 50 minutes or until toothpick inserted in middle comes out clean. Let cool for 10 minutes then gently loosen edges with a knife and remove the side pan. Allow to cool another 10 minutes, then peel parchment off and allow to cool completely on a wire rack.
5. Pour a drizzle of warm Lina’s Crema di Limoncello over the cake just before serving. Top with whipped cream and fresh seasonal berries or fruit as desired.
2. Cut circle of parchment paper to fit the bottom of a 9” springform pan. Coat both sides of parchment paper, and bottom and sides of pan with thin coat of olive oil and set aside.
3. Whisk granulated sugar, eggs, vanilla, olive oil, buttermilk, vanilla, lemon juice and zest in large bowl until well incorporated. Add all-purpose flour, semolina flour, baking powder and salt, then whisk until fully combined and smooth, do not over mix.
4. Pour batter into prepared pan and place on center rack of oven. Bake for about 45 to 50 minutes or until toothpick inserted in middle comes out clean. Let cool for 10 minutes then gently loosen edges with a knife and remove the side pan. Allow to cool another 10 minutes, then peel parchment off and allow to cool completely on a wire rack.
5. Pour a drizzle of warm Lina’s Crema di Limoncello over the cake just before serving. Top with whipped cream and fresh seasonal berries or fruit as desired.
