Olive Oil Cake (Pisciotta)
Marcella Hazan’s Olive Oil Cake is a classic Italian-style dessert made with olive oil, eggs, sugar, flour, dry Marsala, and fresh lemon zest. It has a tender crumb, a golden crust, and a flavor that feels balanced and memorable.
In Marcella Hazan’s version, the olive oil is what gives the cake its character. Instead of butter, it brings moisture and a gentle richness that keeps the texture soft for days. The dry Marsala adds depth and warmth, while the lemon zest keeps everything bright.
This is a straightforward recipe, but texture matters. The batter should be smooth and well mixed, and the cake is best baked until deeply golden rather than pale.
The olive oil gives the cake depth, while the Marsala adds subtle savory complexity and fragrance. The lemon zest lifts the whole cake and keeps it from feeling heavy. Once cooled, you can leave it plain or dust it lightly with powdered sugar.
About this Recipe
This cake is easy to make, keeps well, and fits as comfortably with afternoon coffee as it does after dinner with guests.
The crumb is soft and moist, yet firm enough to slice neatly. The olive oil gives it richness, while the lemon keeps the flavor bright and balanced.
With a short ingredient list, quality matters. A good olive oil and dry Marsala both come through in the finished cake, and baking it until deeply golden gives it its best texture.
Bake in a tube pan and serve it plain, or with berries, lemon curd, or lightly whipped cream.
Ingredients
- Olive oil
- Eggs
- Sugar
- Flour
- Baking powder
- Dry Marsala
- Lemon zest
- Salt
Ingredient Notes
1. Olive oil
Use a good-quality olive oil with a smooth, pleasant flavor. It should taste fresh, not harsh or bitter. Since it is the main fat in the cake, you will notice the difference.
2. Dry Marsala
Dry Marsala adds depth and subtle complexity without making the cake sweet. It gives the finished cake a more layered flavor.
3. Lemon zest
Use fresh zest, finely grated. It brings fragrance and brightness that balance the richness of the olive oil beautifully.
The Recipe
Olive Oil Cake (Pisciotta)
Ingredients
- 2 eggs
- ½ cup + 2 tbsp granulated sugar
- ⅓ cup dry Marsala wine
- ⅓ cup whole milk
- ¾ cup extra virgin olive oil
- 1 tbsp baking powder
- 1½ cup all-purpose flour
- ⅛ tsp salt
- zest of 1 lemon
Instructions
- Preheat oven to 400°.
- Beat eggs and sugar until they are foamy.
- Add the lemon zest, salt, Marsala, milk and olive oil.
- Mix together the baking powder and flour, than add to the other ingredients and mix well.
- Smear the inside of the tube pan with olive oil. Pour in the batter and bake for 30-35 minutes.
- Let the cake cool for 10 minutes.
- Loosen it from the sides with a knife blade, remove it and let it cool completely on a cooling rack.
Notes
Cooking Tip: Olive Oil Cake Texture
Measure the flour carefully and avoid overmixing once it is added. Too much flour or too much stirring can make the cake heavier than it should be.
Bake until the top is richly golden and a tester comes out clean. That extra color adds flavor and gives the cake its beautiful finish.
Serve With
- Fresh berries
- Espresso
- After-dinner coffee
- Lemon curd
- Lightly whipped cream
Wine Pairing: Moscato d’Asti
Moscato d’Asti is an especially good match for olive oil cake. Its gentle sweetness matches the cake without overwhelming it, and the light bubbles keep the pairing fresh.
Its peach and citrus notes also work nicely with the lemon zest. The result feels lively and balanced.
Serve well chilled.
To explore more Moscato styles and pairing ideas, visit the full guide below.
This is a straightforward cake with a short ingredient list and a reliable result.
The batter comes together quickly, and most of the work happens in the oven. What you get is a moist, flavorful cake that keeps well and is just as good the next day.
It works for dessert, coffee, or bringing to the table when you want something homemade without making an overly complicated project of it.
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If you want a simple reference for choosing wine, download the Italian Wine Pairing Guide to keep on your phone or bring to the store.
