Olive Oil Cake (Pisciotta)
A classic Italian olive oil cake with dry Marsala and lemon zest, baked until golden with a tender, moist crumb.
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.
Baking times always vary. You will know when the cake is done when a toothpick inserted in the center comes out clean.
Notes
Use a tube pan to bake this cake. I use this 9" Two-Piece Tube Pan and love how easy it comes out at the end of baking.