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Olive Oil Cake (Ladi Tourta) Recipe

by Global Cookbook

Ingredients

3 lrg Large eggs beaten 2 c. granulated sugar 12 ounce extra-virgin extra virgin olive oil 10 ounce lowfat milk 2 ounce orange liqueur 2 ounce fresh orange juice 3 tsp lemon zest

2 c. all-purpose flour 1/2 tsp baking soda 1/2 tsp baking pwdr 1 tsp kosher salt 4 ounce blanched almonds finely minced     Powdered sugar for garnish

Directions

1. Preheat oven to 350 degrees. Butter a 10-inch cake pan.
2. In a large bowl, whisk together the Large eggs, sugar, extra virgin olive oil, lowfat milk, liqueur, orange juice, and lemon zest. Sift together the flour, baking soda, baking pwdr, and salt. Mix the dry mix into the wet mix. Whisk till well blended. Mix in the almonds.
3. Pour the mix into the buttered cake pan. Bake for 1 hour. Place on a rack to cold. Run a knife around the edges and place it on a plate. Sprinkle with powdered sugar and serve.
4. This recipe yields 12 servings.

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