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Pissota con l'Oio

kept byOcean
recipe bySaveur
Notes: 

MAKES 1 9" CAKE

We sampled this dense olive oil cake at the Dalla Rosa Alda during a trip to the Valpolicella region, where it was the signature dessert. It was made with local olive oil and flavored with a house liqueur whose ingredients are secret; but you can substitute the best quality olive oil you can find and Grand Marnier.

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Ingredients: 

1 tbsp. butter
3 cups plus 2 tbsp. flour
4 eggs
1 cup sugar
1⁄4 tsp. lemon zest
3⁄4 cup quality extra-virgin olive oil
2⁄3 cup milk
3 tbsp. Grand Marnier or other sweet citrus-flavored
liqueur
1 tbsp. baking powder


 

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