Torta di Olio d’Oliva con Prugne (Olive Oil Plum Cake)
Recipe courtesy of Eataly
Yield: 6-8 servings
Preheat an oven to 350°F.
Coat the sides and bottom of a 9-10 inch cake pan with softened butter. Cut a circle of parchment paper to the size of the bottom of the pan, line the pan with the paper and coat the parchment paper with the butter as well.
In a bowl, sift the flour, salt and baking powder together and set aside.
In the bowl of a stand mixer, zest the lemons into the sugar and rub the mixture together with your hands in order to release the oils until fragrant. Crack 4 eggs into the bowl and beat the eggs and sugar lemon zest mixture on high using the whisk attachment until doubled in volume. The eggs should be fluffy and opaque.
In a separate bowl or glass measuring cup, combine the olive oil, lemon juice and melted butter. With the stand mixer on medium speed, slowly drizzle in the olive oil mixture in a steady stream. Once incorporated, turn the mixer off and fold in the flour mixture previously set aside, gently by hand or using a spatula. *Do not over mix.
Pour 2/3 of the batter into the cake pan and arrange plum pieces throughout. Cover the plums with the remaining batter and place in the oven to bake. Bake for 30-40 minutes or until toothpick inserted in the center comes out clean.
Purchase the extra virgin olive oil needed for this recipe from our partners EATALY.COM.
