Author: adapted from Marcella Hazan's "Essentials of Italian Cooking"
Recipe type: Dessert, Baked Goods, Cake
Cuisine: Italian
Prep time:
Cook time:
Total time:
Serves: 8
I love this cake just with a sprinkle of powdered sugar and a cup of coffee. If you'd like to fancy it up, feel free to serve it with a spoonful of lightly sweetened mascarpone or crème fraîche and fresh or roasted fruit.
Ingredients
½ c. dried Bing Cherries
⅓ c. Dry Marsala Wine
2 Eggs
½ c. + 2 Tbsp. Sugar
zest of 1 Lemon
½ tsp. Salt
⅓ c. Milk
¾ c. (plus a little more for the pan) Extra Virgin Olive Oil
1 Tbsp. Baking Powder
1½ c. All-Purpose Flour
Instructions
Place the cherries in a small bowl and pour the Marsala over the top. Let the cherries sit and plump in the wine for at least 15 minutes.
Preheat oven to 400°. Grease a tube pan with a thin coating of olive oil.
In a large bowl, beat the eggs with the sugar until they are pale and foamy. Stir in the lemon zest, salt, milk, olive oil, and Marsala that the cherries were soaking in (don't mix the cherries in just yet).
In a small bowl, whisk together the flour and baking powder. Stir the flour mixture into the wet ingredients. Fold in the cherries.
Pour the batter into the prepared pan. Bake until a tester comes out clean, about 40 minutes. Cool the cake in the pan for 10 minutes, then remove from the pan and allow to finish cooling on a wire rack. The cake keeps well at room temperature for several days.
Recipe by strawberryplum at http://www.strawberryplum.com/cherry-marsala-olive-oil-cake-2/