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Classic Panettone-Style Cake Made with Olive Oil
This holiday season, take home tradition, with a twist. With its signature golden color, fluffy texture and smattering of raisins and candied orange peel, this strucà, or panettone-style cake, looks like a classic. But get a little closer and you’ll discover gorgeous olive oil fragrance like no other. In a delicious melding of time-honored methods and fresh ingredients, this strucà is made with the Filippi family’s 40-year-old yeast starter, plus free-range eggs, real vanilla bean seeds and fine extra virgin olive oil instead of butter. The result is incredibly moist, rich and sweet-smelling loaves.
To bring out the wonderful olive oil aroma, warm your strucà for five minutes in a 350°F oven. Then do as the Italians do and serve the cake at the end of the meal along with glasses of sparkling wine, torrone, chocolates, dried fruit and nuts in the shell for everyone to crack at the table. Or make it modern with panettone-style French toast for brunch.