Olive Oil Cake: Ladi Tourta

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This cake is super moist! The flavors are delicate and I like the added crunch of the almonds. I cut back on the olive oil from reading other reviews. Although I used 10 ounces, I think I could have used 8 ounces and the cake still would have been moist. I will definitely make this recipe again.

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I've been making this delicious cake since 2002 and it never fails to draw rave reviews. I like to serve it with red grapes. Making it today, by request, for my son's 29th birthday.

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Love this. Just made it tonight for dinner tomorrow and didn't have any butter to make a traditional cake. Since I plan to serve with strawberries I dialed back on the citrus element. Since we only had 1 percent milk I used the 12 oz of oil and it seems fine. Baked in a bundt pan. A little tricky getting out but did ok. Used vanilla since I didn't use the orange juice. Going to mix whipping cream with Cream Fraiche with macerated strawberries.

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Awesome recipe! Easy and quick - and looks simply elegant. I used blood-orange infused olive oil to add an even more orange kick and substituted the almonds for toasted pine nuts, and it turned out fantastic! This recipe is at the top of my list!

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I just made this cake yesterday and loved it. I baked it about 54-55 minutes and it was perfect. I only had extra virgin since it was spur of the moment and it's probably a little strong although I put less than the recipe called for as suggested in other reviews. I will try it again with light olive oil and virgin olive oil to taste the difference. I made it with 100% whole wheat organic flour and it was delicous. I ate a quarter to half the cake before it cooled. The next day the taste was a little milder but it was still there. I can't wait to experiment with other flavors. I added cognac since I didn't have orange licquer and added almond extract, didn't have almonds. Like i said it was spur of the moment so I used what I had. As you can see the original recipe was a little lost.

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I made this cake over the weekend. At first I was a little worried, it seemed too dense but by the next day, it was perfect. By the day after that, it was still super moist. The only change I made was the amount of olive oil I used. It calls for 12 oz. and I used 8 oz. - I think 7 oz. might be just right. I whipped up some fresh cream to top it off and this will be a favorite in my family. I agree with the poster that said to make it in advance for best results.

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It was moist and flavorful. I did, however, take some liberties. Rather than buy an orange liqueur, I used orange/lemon extract. Also added poppy seeds. It did take longer to bake than the recipe mentioned but I was using an oven in an "rental" unit so don't know how reliable the oven was.

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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!

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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.

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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.