Pisciotta–Olive Oil Cake
Marcella tells us that this cake originates in the hills above Verona so I knew my fruity and delicious Garda Olive Oil would be perfect for it and it was. Actually it became the star of the dish:
The recipe is very straight forward–Beat the eggs with the sugar:
Add lemon zest, Marsala wine and dry ingredients and put into a tube pan:
This cake smells divine while baking!
I actually baked it a bit too long, so the crust was a little dark but the interior was quite moist and the flavors were all there. I loved the levels of the subtle lemon and Marsala and the beautiful fruit of the gorgeous oil. This cake was absolutely fantastic!
I love Olive Oil Cake. Haven’t made Marcella’s version yet. Must try soon.
Did you buy your Garda oil at Peck’s, Sandi? Olive oil from the western shore of the lake is my favorite oil. Very difficult to find, in this country. Cybercucina is the only source I have found. Online, of course.
This is Jan: Yes, I did buy it at Peck, in Milano and I have only a tiny bit left. It is my favorite olive oil, ever!
Hope to return to Italy in 2012 and get some more.
The cake sounds fabulous – it inspired me to do some research and I found this site.
http://www.peck.it/gli-oli-e-gli-aceti/olio-extravergine-di-oliva/extra-virgin-olive-oil-garda-d-o-p-25-cl/dettaglio/id-1380924-lingua-EN/sid-787436760/
Is this the olive oil that you used? I think they they will deliver in the US.
The cake sounds delicious and inspired me to do some research. I found this site…
http://www.peck.it/gli-oli-e-gli-aceti/olio-extravergine-di-oliva/extra-virgin-olive-oil-garda-d-o-p-25-cl/dettaglio/id-1380924-lingua-EN/sid-787436760/
Is this the right olive oil? I think that they ship to the US.
I am a big fan of marcella hazan and once owned classic italian cooking but lent the book to someone and (quite understandably) havent seen it since! Nothing better supplements a foreigner’s direct experience of food in italy than marcella’s great work.
Have made the pisciotta recipe many times and each time it was a standout to those who do not know it, and though i would almost kill to have the recipe again, i think i can reconstruct it from memory if i do not break down and buy a second copy first.
It is capable of variation and the favourite of mine was to make a savoury version with fresh rosemary, black pepper, ground pine nuts and roasted garlic, cutting well back the sugar but otherwise not modifying the recipe at all.