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It does not need to be refrigerated and is actually better the day after it's baked—so it’s a perfect cake to prepare ahead ...

Stir in olive oil, milk, and lemon juice and zest. Coat the bottom of a 9-to-10-inch round cake pan with olive oil and a light dusting of flour. Pour batter in slowly and let settle 2 minutes.

Lemon and thyme are a wonderful combination especially when you use Olivio’s Lemon Infused Olive Oil. Not only does it give this cake a real lemony kick, but the thyme also enhances the ...

Add the natural yoghurt and lemon ... extra virgin olive oil all at once and reduce speed to low. Gradually fold the flour mixture into the mousse gently but thoroughly. Pour the cake mixture ...

We're making dinner and dessert as a top chef shares her specialities and makes two impressive Italian classics ... cup Vin Santo 1 cup extra virgin olive oil (EVO) 1 ⅔ cups all-purpose flour ...

Our own version harks back to the dish’s Italian roots. We have added a dash of marsala wine and some pears, plus a sprinkling of lemon zest and dollop of mascarpone. Forget the dairy-dodgers and self ...

Grease a 23cm/9in springform cake tin with a little oil and line the ... with the bicarbonate of soda and a pinch of salt. Put the sugar, olive oil and eggs into the bowl of a freestanding mixer ...

In the bowl of an electric mixer fitted with the paddle attachment, combine the eggs, lemon zest, sugar, olive oil, and vanilla. Mix on medium speed for 1 minute. In a medium bowl, whisk together ...

Italian olive oil is a fundamental ingredient in numerous kitchens worldwide. Its adaptability allows for its incorporation in an array of meals such as salads, pasta, and oven-roasted vegetables.

The cake is so intensely appley and so moist – because of the olive oil – that it needs to be ... 1cm cubes juice and finely grated zest of 1 lemon butter, for greasing 100g blanched hazelnuts ...