Some time ago we posted the recipe for “fogassa su la gradela”, a typical cake of our region, made with the magnificent oil produced in the environs of Lake Garda. This time we would like to bring you a bit further away, to Valpolicella. In this valley, most traditional dishes contain butter, but there is a cake which lists olive oil among its ingredients, and more specifically, the oil produced from the trees growing on the hills of that area. The cake is known as “Pissota con l’oio”, and was usually made at the end of the olive harvesting season.
Ingredients (for 4 servings):
280 g caster sugar
620 g plain flour
16 g baking powder
250 g extra virgin olive oil
1 glass of milk
5 eggs
Preheat the oven to 180°C.
Sift all the dry ingredients into a bowl and mix together. Whisk in the eggs, and add the milk and oil, beating the mixture until smooth and well combined. Grease a baking tin (or better still, a ring mould), and pour the batter into it.
Dust the surface with sugar and bake for about 1 hour.
With this recipe, we would like to send you all our warmest greetings, wishing you a wonderful Christmas and a Happy New Year!
“Christmas is the day that holds all time together.”
Alexander Smith
