Torte di Olio d’Oliva (Olive Oil Cakes)

Celebrate all things olive oil with these small torte di olio d’oliva. Made with flavorful extra virgin olive oil instead of butter, they are light, tender and deeply flavorful, and they keep well, which makes them a good make-ahead dessert for a party.

Ingredients for 20 people

• 250 grams / 1 1/8 cups extra virgin olive oil, plus more for tins
• 200 grams / 4 eggs
• 350 grams / 1 3/4 cups sugar
• 130 grams / 1/2 cup + 2 tsp milk
• 120 grams / 1/2 cup white wine
• 350 grams / 2.5 cups flour
• 20 grams / 4 tsp baking soda
• Chopped rosemary or orange zest, optional
• Powdered sugar, optional

Make ahead

Olive oil is already liquid at room temperature, so these cakes actually improve over time if you make them ahead of a party.

Choose the oil

Pick a high-quality extra virgin olive oil, since it carries the flavor of the cakes.

Serving ideas

These cakes are also great topped with zabaione, gelato or preserved fruit.

How to make Torte di Olio d’Oliva

1. Preheat the oven to 350˚F. Brush two 12-count muffin tins with extra virgin olive oil.
2. In a stand mixer, whip the eggs, olive oil and sugar at medium speed until the mixture is very voluminous and light in color. Turn the mixer down to low and slowly pour in the milk and white wine. Turn off the mixer, sift in the flour and baking soda and fold them into the mixture. If desired, add chopped rosemary or orange zest to the batter.
3. Ladle the batter into the oiled muffin tins, filling them halfway up the sides. Fill any empty muffin tins halfway with water. Bake until the cake tops are golden brown, approximately 12 to 14 minutes. If desired, top with powdered sugar and more chopped rosemary or orange zest.