Torta all’Olio d’Oliva agli Agrumi di Calabria (Calabrian Olive Oil Citrus Cake)

Ingredients (8–10 servings):

1 ½ cups (190 g) all‑purpose flour

1 cup (200 g) sugar

½ tsp baking soda

1 tsp baking powder

½ tsp fine salt

3 large eggs, room temperature

¾ cup (180 ml) Fondo Gionino extra‑virgin olive oil

¾ cup (180 ml) whole milk or almond milk

Zest of 1 bergamot (or ½ if very strong)

Zest of 1 clementine

3 tbsp mixed citrus juice (bergamot + clementine + lemon)

1 tsp vanilla extract

Optional: 1 tbsp Strega or Limoncello

Powdered sugar for finishing

Preparation:

1. Heat oven to 350°F (175°C)

2. Line a 9‑inch round pan with parchment and lightly oil the sides.

3. Whisk flour, sugar, baking soda, baking powder, and salt.

4. In another bowl, whisk eggs, olive oil, milk, citrus zest, citrus juice, and vanilla (plus Strega/Limoncello if using).

5. Pour wet into dry and mix gently until smooth.

6. Transfer to the pan and bake 40–48 minutes until golden and set.

7. Cool fully, then dust with powdered sugar.

Buon appetito!