Olive Oil Cake: Ladi Tourta
Olive Oil Cake: Ladi Tourta
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 567
- Total Fat
- 35
- Saturated Fat
- 5
- Carbohydrates
- 56
- Dietary Fiber
- 2
- Sugar
- 39
- Protein
- 7
- Cholesterol
- 49
- Sodium
- 256
- Total: 1 hr 20 min
- Prep: 20 min
- Cook: 1 hr
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 567
- Total Fat
- 35
- Saturated Fat
- 5
- Carbohydrates
- 56
- Dietary Fiber
- 2
- Sugar
- 39
- Protein
- 7
- Cholesterol
- 49
- Sodium
- 256
- Total: 1 hr 20 min
- Prep: 20 min
- Cook: 1 hr
Ingredients
3 large eggs, beaten
2 cups granulated sugar
12 ounces extra-virgin olive oil
10 ounces milk
2 ounces orange liqueur
2 ounces fresh orange juice
3 teaspoons lemon zest
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon kosher salt
4 ounces blanched almonds, finely chopped
Powdered sugar, for garnish
Directions
- Preheat oven to 350 degrees F. Butter a 10-inch cake pan.
- In a large bowl, whisk together the eggs, sugar, olive oil, milk, liqueur, orange juice, and lemon zest. Sift together the flour, baking soda, baking powder, and salt. Mix the dry mixture into the wet mixture. Whisk until well blended. Fold in the almonds.
- Pour the mixture into the buttered cake pan. Bake for 1 hour. Place on a rack to cool. Run a knife around the edges and place it on a plate. Sprinkle with powdered sugar and serve.
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