Italian Apple Cinnamon Holiday Cake Made with Extra Virgin Olive Oil
In a delicious melding of time-honored methods and fresh ingredients, this panettone-style Strucà Mela e Cannella is made with the Filippi family’s 40-year-old yeast starter, plus free-range eggs, real vanilla bean seeds and Italian extra virgin olive oil instead of butter.The result is an incredibly moist, rich and cinnamon-scented loaf rich with apple pieces and topped with almonds and crunchy sugar pearls.
While these types of cakes are typically enjoyed after the meal in Italy, this apple cinnamon holiday cake begs to be served for breakfast and brunch. Perhaps with a cup of Highwire Celebration coffee? Or a pot of Mariage Frères French Breakfast tea? To bring out the wonderful olive oil aroma, warm your strucà for five minutes in a 350°F oven. Slice, serve and enjoy!