Dario Cecchini's olive oil cake – The Forward
Tuscan butcher Dario Cecchini's non-dairy olive oil cake—fluffy, sweet, and perfect for dessert. [155 characters]
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Cooking tools:
- Springform pan
- Stand mixer
- Oven
- Pastry brush
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Skillet
- Toothpick
- Baking sheet
Ingredients
- ¼ cup ground almonds
- 5 eggs
- 2 cups sugar
- 2 oranges, finely chopped (pulp and peel)
- ½ cup olive oil, plus 2 tablespoons for top
- 4 cups flour
- 2 teaspoons baking powder
- ½ cup raisins, plumped in Vin Santo to cover (and slightly drained)
- Sugar for garnish
- ½ cup toasted pine nuts
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