On Easter morning, a fresh-baked sweet seemed to be in keeping with a Ritrovo foodstyle. Fresh baked goods remind us of all the simple yet flavorful baked goods that are so much a part of Easter in Italy. There are the sweet colombe–light risen dough breads shaped like flying doves and topped with granular sugar, the cookie-like crostate, dense citrusy pastiera napoletana, grain and ricotta filled sweet pies, and savory loaves filled with nuggets of cheese and smoky prosciutto. These are always shared around a large table filled with friends and family, at the end of a meal that includes some roasted meats and potatoes and of course fresh spring produce like the very first of the season artichokes, agretti, or even fresh fava beans.
Our RITROVO® Easter baked good is half way between cookie and cake. As it is adapted from an Italian recipe, it makes enough for 3 whole rounds (enough to serve a festive Italian extended family), but you can easily halve the recipe. It is a great way to smell and taste the nuances of the current harvest extra virgin olive oil. This year’s Tenuta Cocevola is fruity and bold, with less butteriness than in previous harvests. When the cake is baking in the oven, its aromas and those of the vin santo left our warm Easter kitchen filled with notes of fennel, dried raisins, and even a little vanilla.
RITROVO® New Olive Oil Crumbly Cookie-Cake with Tuscan Vin Santo
2-1/3 cups flour
1 cup organic sugar
½ tsp. RITROVO SELECTIONS™ Piran Fior di Sale
1 tsp. baking powder
½ tsp. baking soda
1 cup RITROVO SELECTIONS™Le Ferre Puglia blend EVOO
½ cup Vin Santo
rind of one lemon
1 jar (1.7 g) RITROVO SELECTIONS™ 100% Italian Pinenuts
Line the bottoms of 3 8-inch pie tins or 3 round springform pans with cooking parchment.
Preheat oven to 400° F.
Mix together dry ingredients. Add olive oil, wine, and lemon rind to the center of the dry mixture and mix until well blended and uniform.
Divide the mixture evenly into the three pans and press down to form a smooth top. Using a fork, make a design in the edge around each cake using the tines of the fork. Press 1/3 of the pinenuts into the top center of each cake.
Bake in oven until lightly brown around the edges (or a little browner if you like a more toasty flavor), about 25-30 minutes. Allow to cool. This is great topped with a vanilla, crème fraiche, or other simple ice cream or whipped cream.
Be sure to share with friends of family in the spirit of Easter in Italy.
