Torta all'Olio d'Oliva (Orange-Olive Oil Cake) Whole

by Cucinato Mercato Claim Listing

Olive oil is often used in Tuscan baking, and this is one of our all time favourites - combining olive oil, citrusy orange and rosemary for a distinct yet subtle flavour

$38

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Course Details

Olive oil is often used in Tuscan baking, and this is one of our all-time favorites - combining olive oil, citrusy orange, and rosemary for a distinct yet subtle flavor. Topped with semi-candied oranges. This cake keeps light and moist for up to a week.

  • Storage - Keeps in the fridge up to 5-7 days  
  • Ingredients - Flour, eggs, orange, sugar, olive oil, baking powder. 
  • Corso Italia Branch

    1338 Lansdowne Avenue, Corso Italia, Toronto

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