Olive Oil Cake Smack Down Part 1: Cat Cora's Olive Oil Cake - λάδι τούρτα

Before entering my baked good entry at the Eat My Blog charity bake sale happening June 19 at Tender Greens in West Hollywood, I decided to experiment with three recipes, enlisting my family and friends as taste testers. I absolutely had to try Greek American chef and Iron Chef America TV personality, Cat Cora's, recipe for Olive Oil Cake or Ladi Tourta (λάδι τούρτα).

The result was a fluffy, sweet cake with classical flavors of the Greek motherland: nuts, citrus and olive oil.
The only deviation to the recipe was the unblanched almonds, as you can see I left the almond skins on. Olive oil cake goes best with a strong cup of coffee or a dessert wine.

Taste test results to be posted in Olive Oil Cake Smack Down Part III... stay tuned!

Cat Cora's Olive Oil Cake: Ladi Tourta   (from foodnetwork.com)

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.

Before entering my baked good entry at the Eat My Blog charity bake sale happening June 19 at Tender Greens in West Hollywood, I decided to experiment with three recipes, enlisting my family and friends as taste testers. I absolutely had to try Greek American chef and Iron Chef America TV personality, Cat Cora's, recipe for Olive Oil Cake or Ladi Tourta (λάδι τούρτα).

The result was a fluffy, sweet cake with classical flavors of the Greek motherland: nuts, citrus and olive oil.
The only deviation to the recipe was the unblanched almonds, as you can see I left the almond skins on. Olive oil cake goes best with a strong cup of coffee or a dessert wine.

Taste test results to be posted in Olive Oil Cake Smack Down Part III... stay tuned!

Cat Cora's Olive Oil Cake: Ladi Tourta   (from foodnetwork.com)

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.