Olive Oil Cake: Ladi Tourta

Recipe courtesy Cat Cora

Show: Melting PotEpisode: Mediterranean - Mediterranean Market

Rated: 5 stars out of 5Rate itRead users' reviews (10)

RECIPE
COMMENTS & REVIEWS(10)

Cook Time:
1 hr 0 min
Level:
Easy
Yield:
12 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 1 hr 0 min
Total:: 1 hr 20 min

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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

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.

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Comments & Reviews

recipe Olive Oil Cake: Ladi Tourta
Ch New York, NY 09-20-2009
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Definitely reduce the amount of olive oil
Rated: 5 stars out of 5

I am obsessed with olive oil cakes and am very pleased with this one. However, REDUCE THE OLIVE OIL TO 1 CUP!!!!!. 12 ounces... just sounded like too much and someone had commented on the cake being too oily so I took a chance and just used 8 ounces. It is the perfect amount. (I wonder if 6 ounces would work....). Thinking that many cakes use two sticks of butter or 8 ounces, I thought it would be ok and the cake came out perfect. Everyone loved it and it does stay moist for at least a third day. Flavors are delicious and the almonds are a nice touch. Next time I might reduce the sugar - 2 cups is a lot, although the cake is certainly not overly sweet. Delicious with coffee/espresso!Read more
recipe Olive Oil Cake: Ladi Tourta
Richard and Lolly Santa Fe, NM 09-15-2009
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A Different Version of this Cake
Rated: 5 stars out of 5

I have made this cake about 10 times since the recipe first appeared. I have changed some of the flavorings: 2 1/2 tbls of... cinnamon and 3 cups walnuts, toasted and roughly crunched up, omitting the other flavorings. I agree wih the person who mentioned the amount of olive oil being too much, so I either reduce it a little, or leave it as is and add a little more flour and baking powder. It come out very nice. This cake is my wife's favorite. Read more
recipe Olive Oil Cake: Ladi Tourta
Morgan san francisco, CA 04-05-2009
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Delicious BUT oily
Rated: 4 stars out of 5

This is such a delicious cake but it was so oily. I think 12 ounces is too much. I am planning on making a second batch but... this time I will use a about 6-8 ounces. I admit that it stays very moist but I fear that the measurement is off. My Italian boyfriend loves the cake - he has it for breakfast but admits it's a lot of olive oil - even for an Italian who drinks olive oil by the spoonful :-) I highly recommend it! Just use less olive oil. I used extra virgin olive oil and 3 ounces of orange juice.Read more
recipe Olive Oil Cake: Ladi Tourta
Anonymous 04-20-2008
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Moist and tasty; can easily be baked in advance.
Rated: 5 stars out of 5

Cake raised beautifully. Don't be surprised, batter will be very runny. My oven has difficulty reaching and maintaining a... constant temperature, so I baked the cake closer to 1 1/2 hours, covering the top with foil after the first hour to prevent burning. Loved the flavor, moistness, and crunch of the almonds. I used regular olive oil, light in color and flavor (and cheaper), but next time may use an extra virgin to see if there is a difference in flavor. Used a template on the top when I dusted with powdered sugar, and it was beautiful. This is certainly a cake you can bake in advance because of the moistness; it won't be dry if only cut a day or two later.Read more
recipe Olive Oil Cake: Ladi Tourta
CLAUDIA tucson, AZ 03-14-2008
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SIMPLY DELICIOUS
Rated: 5 stars out of 5

This is so simple and scrumptious. I followed the directions exactly .( I used vanilla extract instead of an orange liqueur... as someone suggested.) No loss of flavor. I love the idea of a cake with olive oil and this one is perfect. I brought it for my book group and they all loved it! I will be baking it again tomorrow for a family brunch. Thanks for this, it is a keeper :)Read more
recipe Olive Oil Cake: Ladi Tourta
Anonymous 12-09-2006
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Taste
Rated: 5 stars out of 5

Awesome taste. Served with a Greek supper. It was light enough to go over well after the meal.