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Olive Oil Cake: Ladi Tourta
Recipe courtesy Cat Cora

Ingredients
3 large eggs, beaten
2 cups granulated sugar
12 ounces extra-virgin olive oil
10 ounces milk
2 ounces orange liqueur
2 ounces fresh orange juice
3 teaspoons lemon zest
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon kosher salt
4 ounces blanched almonds, finely chopped
Powdered sugar, for garnish

Directions

1

Copyright 2006 Television Food Network, G.P., All Rights Reserved

Preheat oven to 350 degrees F. Butter a 10-inch cake pan.
In a large bowl, whisk together the eggs, sugar, olive oil, milk, liqueur, orange juice, and lemon
zest. 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 buttered cake pan. Bake for 1 hour. Place on a rack to cool. Run a knife
around the edges and place it on a plate. Sprinkle with powdered sugar and serve.

2

Copyright 2006 Television Food Network, G.P., All Rights Reserved