Yes, we said it – Olive Oil Cake! The fresh, citrus-y flavors in this cake will have you cutting yourself a second piece… we confess we might have had a second nibble after Tuesday Lunch this week.
If it sounds delicious, but you’re not up for baking it in your own kitchen, let us do the work! Stop by and pick it up in our Dinners on Demand freezers in The Kitchen Shop at The Culinary Center of Kansas City!
Ladi Tourta with Citrus Glaze
(Olive Oil Cake)
- 3 large eggs, beaten
- 2 cups sugar
- 1 1/2 cups extra virgin olive oil
- 1 1/4 cups milk
- 1/4 cup orange liqueur (or Limonicello)
- 1/4 cup orange juice, freshly squeezed
- 3 teaspoons lemon zest
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/2 cup blanched almonds, finely chopped (or pine nuts)
- 4-5 cups powdered sugar
- ½ cup orange juice, freshly squeezed
- ½ cup lemon juice, freshly squeezed
Preheat oven to 350 degrees F. Butter or spray a 10-inch cake pan.
For the cake, in a large bowl, whisk together the eggs, sugar, oil, milk, liqueur, orange juice, and lemon zest. Set aside.
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 cake pan. Bake for 1 hour, or until a toothpick comes out clean. Place on a rack to cool. Run a knife around the edges and place it on a plate.
For the glaze, in a bowl add the powdered sugar, orange and lemon juices, and whisk together until smooth, pour over cooled cake and let set up before serving. Makes 12 servings
Prep Time: 20 min; Cook Time: 1 hour