Torta alla Olio di Oliva (Olive Oil Cake)
  • 3 eggs
  • 1c sugar
  • 1c milk
  • 1¾ olive oil
  • 2T lemon zest
  • 1½c AP flour
  • ½c semolina
  • ½t baking powder
  • ½t baking soda
  • ¼t salt
  • 1t vanilla
  • For Compote
  • 1c frozen berries
  • 1½T water
  • 2T sugar
  • 1t lemon juice
  1. Preheat oven 350.
  2. Whisk sugar, eggs, zest, and vanilla until mixture is pale yellow.
  3. Add olive oil and milk, continue to whisk.
  4. In separate container, mix flour, semolina, being powder, baking soda, and salt.
  5. Add wet to dry. Whisk together but don't over mix (batter should still be slightly lumpy).
  6. Bake for 50 minutes. Let cool.
  7. Icing-Mix 1c confectioners sugar with ¼c lemon juice. Add 1T of zest. Drizzle over cool cake.
  8. Compote-Mix half of berries with water, sugar, and juice in sauce pan over medium heat for 10 minutes. Add other half of berries and cook for another 8 minutes.
Recipe by Eat Drink Italy with Vic Rallo at