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Dario's olive oil cake

Time 1 hour 30 minutes
Yields Serves 20 to 24 (2 cakes)
Dario’s olive oil cake
(Don Kelsen / Los Angeles Times)
1

Bring the raisins and the Vin Santo to a simmer in a small saucepan, then immediately remove from the heat. Let stand at least 30 minutes, up to overnight.

2

Heat the oven to 400 degrees. Prepare 2 (10-inch) angel food cake pans by generously spraying with cooking spray and dusting with flour.

3

Halve the whole oranges through the stem and slice into one-fourth-inch thick sections. Remove any seeds and coarsely chop.

4

In the bowl of an electric mixer fitted with the whisk attachment, mix the eggs, the 1 1/4 cups sugar and the leavening over medium high speed until thickened, 3 to 4 minutes.

5

With mixer on medium speed, slowly add olive oil in a slow, steady stream down the side of the bowl until emulsified. Turn the mixer back down to low and add the flour and soaked raisins (with any remaining liquid) alternately in 3 batches, scraping down the sides of the bowl as needed. The batter should be thick.

6

Remove the bowl from the mixer. Using a rubber spatula, fold chopped oranges into mixture. Set the batter aside for 10 minutes, then distribute evenly between the prepared pans.

7

Sprinkle the pine nuts and the remaining one-half cup sugar over the cakes, then garnish with rosemary.

8

Bake the cakes for 10 minutes, then lower the oven temperature to 325 degrees and continue to bake, rotating the cakes every 10 to 15 minutes, until golden brown and a toothpick inserted comes out clean, an additional 30 to 35 minutes.

9

Run a knife around the inside of the pan and carefully invert it over a large plate to release the cake. Carefully turn it over and transfer it to a large serving plate or cake stand.


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