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Olive Oil Cake: Ladi Tourta Recipe

Olive Oil Cake: Ladi Tourta

Cat Cora

Recipe courtesy Cat Cora

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (14)

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Average Rating:

Total Reviews: 14

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  • on March 31, 2012

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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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  • on January 07, 2012

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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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  • on March 21, 2010

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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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  • on January 25, 2010

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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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  • on December 08, 2009

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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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  • on September 20, 2009

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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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  • on September 15, 2009

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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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  • on April 05, 2009

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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.

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  • on April 20, 2008

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    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.

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  • on March 14, 2008

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    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 :

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