Torta di Limone e Olio
Lemon and oil cake
I love the saying “it takes a village to raise a child”. I say it often to remind myself to ask for help when I’m busy with my two youngsters.
I don’t have a village, but I do have a great mum and sister, Aurora, who are always more than willing to come over and lend a hand with the little munchkins while I get things done around the house. Typically, this ends with two additional members for dinner which definitely includes a dessert.
A few weeks ago, the above happened. I got a lot done and mum and Aurora stayed for dinner. I prepared a main meal of chicken mushroom risotto, but was not sure about dessert. I had a bowl of lemons and a fridge full of natural Greek yoghurt which I needed to utilise.
I flicked through my (appropriately titled) trusty Calabrian cook book – “Mangia, Mangia Gatherings (the spirit of coming together)” by Teresa Oates & Angela Villella for some after dinner inspiration whilst keeping in mind the ingredients I had available. It wasn’t long and I found one of my favourite cake recipes – Torta di Limone e Olio (Lemon olive oil cake with natural yoghurt). This was perfect for so many reasons; obviously it employed all the ingredients I needed to use, but moreover, it would resonate with my Calabrese mum who baked a similar cake when we were young. Additionally, it is a super quick and easy cake to bake.
There are minimal ingredients required – eggs, castor sugar, plain yoghurt, olive oil, zest and juice of lemons, and self-raising flour. Did I mention, that this cake is so easy to prepare? Simply whisk eggs and sugar together until thick and pale, and then combine it with the yoghurt, olive oil, lemon zest & juice and sifted flour. Pour that into your prepared cake tin (requires a 20cm round cake tin or 22cm ring tin) and bake for 25-30 mins. Volia! It’s that easy – a piece of cake! This cake is so light and fluffy to taste, and deliciously tangy in flavour. I served it with espresso coffee. Devine. You’ll love this cake!
Original recipe by Teresa Oates & Angela Villella - adapted by A Piece of Cake
5 minPrep Time
30 minCook Time
35 minTotal Time
2 x 70g Eggs
180g Castor sugar
250g Plain yoghurt
½ cup (125ml) olive oil (can use a light olive oil if you have)
Finely grated zest and juice of 2 lemons
300g Self-raising flour
- Preheat the oven to 180c fan-forced. Grease and line a 20cm round cake tin (or if using a 22cm ring tin, grease and dust with flour).
- Whisk the eggs and sugar together in a large bowl until thick and pale. Add the yoghurt, olive oil, lemon zest and juice and continue to mix until combined.
- Sift in the flour and gently fold into the batter with a wooden spoon.
- Pour the batter into the prepared tin and bake for 25-30mins or until a skewer inserted in the centre comes out clean.
- Leave to cool in the tin for 2 mins before turning out onto a wire rack to cool completely. This cake will keep for up to 3 days in an airtight container.