Torta All Olio D'oliva Recipe

Prepare oven and pan

Preheat the oven to 350°F (175°C). Grease a 9-inch (23 cm) springform or round cake pan with 1 tablespoon butter or olive oil and dust lightly with 1 teaspoon flour; tap out excess.

Whisk dry ingredients

In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1 teaspoon fine sea salt until evenly combined.

Combine sugars, zest and eggs

In a large mixing bowl, combine 1 cup granulated sugar and 1 tablespoon orange zest. Rub the zest into the sugar with your fingertips to release oils. Add 3 large eggs and whisk vigorously until pale and slightly thickened, about 2–3 minutes by hand or 1–2 minutes with a hand mixer on medium speed.

Emulsify wet ingredients

Slowly stream in 1 cup mild-flavored olive oil while whisking constantly to emulsify (if using 3 tablespoons extra-virgin plus 1 cup mild oil, add the extra-virgin at the end for aroma). Add 1 cup whole milk or Greek yogurt, 1 cup dry white wine, 2 tablespoons honey, and 1 teaspoon pure vanilla extract. Whisk until smooth and homogenous. The batter will be more fluid than butter cakes but should hold some body.

Combine dry and wet

Fold the dry ingredients into the wet mixture in two additions using a spatula, mixing just until no streaks of flour remain. Do not overmix; a few small lumps are fine.

Transfer to pan and bake

Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 35–45 minutes, rotating the pan halfway through, until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).

Cool

Allow the cake to cool in the pan on a wire rack for 15 minutes, then run a knife around the edge and remove the springform ring (if used). Let cool completely on the rack, about 1 hour, before dusting with powdered sugar and serving. Cooling helps the crumb set and makes slicing cleaner.

Dust 1/2 cup powdered sugar evenly over the cooled cake using a fine-mesh sieve or a sugar duster. If you prefer a light glaze, warm 1 tablespoon honey with 1 tablespoon white wine until combined and brush lightly over the top instead of or in addition to the powdered sugar.

Slice the cake into 8 equal wedges. Serve each slice with a generous scoop (about 1/4 cup) of Owowcow vanilla gelato placed alongside or on top of the warm slice. Garnish with fresh orange slices or candied orange if desired.

Storage: Leftover cake keeps covered at room temperature for 2 days or refrigerated for up to 5 days. Gelato should remain frozen until serving.