Olive oil, a splash of dessert wine, and an entire orange add up to a cake that’s perfect for all reasons and all seasons
Whether it’s delicate and grassy or bold and fruity, olive oil can make a gorgeous addition to dessert. That’s something that chef Dario Cecchini, the famed Italian butcher and restaurateur, knows intimately. His knowledge is on full display in his torta all’olio recipe for, a streaming platform offering cinematic cooking classes taught by world-renowned chefs. Cecchini’s olive oil cake keeps it simple, which allows the subtle flavors of good olive oil to shine through.
One of Cecchini’s innovations is to use an entire orange in the cake — not just the juice and zest, but the pulp and peel, too. Chopped into small pieces, the orange gives the cake a gorgeous citrus scent. A healthy splash of Vin Santo, an Italian dessert wine made from dried grapes, and a handful of raisins complete the picture. Altogether, the cake isn’t overly sweet or rich, which means you can enjoy it for breakfast without risking a sugar crash.
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