Whether delicate and herbaceous or bold and fruity, olive oil can be a gorgeous addition to dessert. It’s something that chef Dario Cecchini, the famous Italian butcher and restaurateur, knows intimately. His knowledge is on full display in his torta all’olio recipe for YesChef, a streaming platform featuring cinematic cooking classes from world-renowned chefs. Cecchini’s Olive Oil Cake is kept simple, letting the subtle flavors of good olive oil shine through.
One of Cecchini’s innovations is to use a whole orange in the cake – not just the juice and zest, but also the pulp and rind. Cut into small pieces, the orange gives the cake a wonderful citrus scent. A healthy splash of Vin Santo, an Italian dessert wine made from raisins, and a handful of raisins complete the picture. Overall, the cake isn’t too sweet or too rich, meaning you can enjoy it for breakfast without risking a sugar crash. It’s a cake, you might say, for all reasons and all seasons. —Amy McCarthy
Torta All’Olio Recipe
For 10 people
300 grams of sugar, divided
1 small orange
150 milliliters of extra virgin olive oil
70 milliliters of Vin Santo
70 milliliters of water
350 grams of flour
16 grams of baking powder
30 grams of raisins
Step 1: Preheat the oven to 350 degrees. Grease and flour a 10 inch cake pan.
2nd step: Using an electric mixer, beat 250 grams of sugar and the eggs until well blended.
Step 3: Cut the whole orange, including the skin and pulp, into small pieces, taking care to remove the seeds. Place in a large bowl.
Step 4: In the same bowl, add the olive oil, Vin Santo and water and combine. Add to egg and sugar mixture and beat until smooth.
Step 5: In a separate bowl, combine flour and baking powder.
Step 6: Slowly add the flour mixture to the wet ingredients, incorporating a little at a time until combined.
Step 7: Pour the mixture into the cake pan. Sprinkle the raisins over the surface, then use an offset spatula to level the surface, coating the raisins with the batter so they don’t burn.