Ligurian Lemon and Olive Oil Cake

Ingredients

While the original Pinca from Croatian cuisine is a sweet bread traditionally enjoyed during Easter, this Ligurian Lemon and Olive Oil Cake is a dessert that can be enjoyed year-round. The flavors and ingredients have been adapted to reflect the essence of Ligurian cuisine, with the use of lemons and olive oil as key components. The cake has a lighter texture compared to the denser Pinca, and the addition of olive oil adds a unique richness to the flavor profile. We alse have the original recipe for Pinca, so you can check it out.

• 3 lemons, zest and juice 3 lemons, zest and juice
• 1 cup (240ml) extra virgin olive oil 1 cup (240ml) extra virgin olive oil
• 1 1/2 cups (300g) granulated sugar 1 1/2 cups (300g) granulated sugar
• 4 large eggs 4 large eggs
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 2 teaspoons baking powder 2 teaspoons baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 3g
• Carbohydrates (total, sugars): 43g, 28g
• Protein: 4g
• Fiber: 1g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour a 9-inch round cake pan.
2. 2.
   In a large mixing bowl, whisk together the lemon zest, lemon juice, olive oil, and sugar until well combined.
3. 3.
   Add the eggs, one at a time, beating well after each addition.
4. 4.
   In a separate bowl, whisk together the flour, baking powder, and salt.
5. 5.
   Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. 6.
   Pour the batter into the prepared cake pan and smooth the top.
7. 7.
   Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. 8.
   Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
9. 9.
   Once cooled, dust the top of the cake with powdered sugar.
10. 10.
    Slice and serve.

Treat your ingredients with care...

• Lemons — Use organic lemons for the best flavor and make sure to wash them thoroughly before zesting. Roll the lemons on the countertop to release more juice before squeezing.
• Olive oil — Choose a high-quality extra virgin olive oil for the best results. Its fruity and slightly peppery flavor will enhance the taste of the cake.

Tips & Tricks

• For an extra burst of lemon flavor, drizzle the cooled cake with a lemon glaze made from powdered sugar and lemon juice.
• Serve the cake with a dollop of whipped cream or a scoop of lemon sorbet for a refreshing twist.
• Add a handful of chopped almonds or pine nuts to the batter for a crunchy texture.
• Store any leftovers in an airtight container at room temperature for up to 3 days.
• This cake tastes even better the next day as the flavors have a chance to meld together.

Serving advice

Serve the Ligurian Lemon and Olive Oil Cake as a delightful dessert after a Ligurian-inspired meal. Dust the top with powdered sugar and garnish with fresh lemon slices for an elegant presentation.

Presentation advice

To enhance the presentation, place a sprig of fresh mint or a few edible flowers on each slice of cake. Serve on a decorative plate or cake stand for an eye-catching display.