Italian Olive Oil Cake recipe from the kitchen of David Scheidt, Mastro Scheidt Cellars
3 cups of flour (preferred Vero Lucano from Italy)
1 Cup of cane sugar
3/4 cup extra-virgin olive oil plus 2 tablespoons
2/3 cup of whole milk
4 tablespoons of Limoncello (preferred Ventura Limoncello)
1 tablespoon baking powder
Preheat oven to 400 degrees farenheit. Use 2 tablespoons of olive oil to grease a 9 inch metal cakepan or cast iron skillet.
Combine eggs and sugar in a mixing bowl and whisk for about a minute. Add the olive oil and incorporate with whisk. Then add the flour, baking powder, and limoncello to your bowl and incorporate thoroughly with a rubber spatula until the consistency is smooth, roughly 2 minutes of mixing time.
Take cake mixture and add it to you cakepan or cast iron skillet until roughly 2/3 full. There may be left over cake batter. If so, you may use a small ramekin for the excess batter.
Decrease oven temperature to 325 degrees and place your cake batter filled cakepan or skillet in the oven. Depending upon the heat within your oven (I have a pizza stone in mine), the cake will be finished in roughly 20 - 40 minutes.
In my oven, my cake is done in 20 minutes. 15 minutes on the stone, 5 minutes on the top rack.
Use a wooden toothpick to check your olive oil cake for doneness. I cut my cake in half and spread a zabiglione cream throughout the cake and dusted it with powdered sugar.