Source: “The Olive Harvest Cookbook”, by Gerald Gass and Jacqueline Mallorca

1 ½ cups unbleached flour
2 teaspoons baking powder
Pinch of sea salt or kosher salt
3 large eggs
¾ cup plus 2 tablespoons granulated sugar
1/3 cup extra virgin olive oil
1/3 cup Italian Tuaca liqueur
Powdered sugar, for dusting
Optional garnishes: lightly sweetened strawberries, whipped cream

Preheat oven to 325 degrees. Generously butter a 9-inch round cake pan.

Into a bowl, sift together the flour, baking powder and salt; repeat sifting twice more. In a stand mixer, beat eggs on high speed until light in color, about 2 minutes. Gradually add sugar and beat until the mixture is pale and thick, and continue mixing about 4 minutes longer. Reduce the speed to low and slowly drizzle in olive oil and liqueur. Remove bowl from stand.

Using a rubber spatula, lightly fold the flour mixture into the egg mixture in 3 batches. Pour the mixture into the prepared pan and smooth the surface.

Bake cake until the top springs back lightly when touched and a toothpick comes out just clean, 35-40 minutes. It is important to not overbake this cake or it will become dry.

Transfer cake to a wire rack and let cool in the pan for 10 minutes. Turn the cake out onto the rack and let cool completely.

Place cake on a serving plate and dust the top lightly with the powdered sugar. Serve with strawberries and whipped cream, if desired.

Note: Other liqueurs can be used, such as Nocetto (walnut flavor) or Amaretto (almond)

Makes 8-12 servings.

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