[Italian] How to cook Olive oil cake with orange-scented custard and nuts
Ingredients
Topping
- 30 g whole roasted almonds
- 30 g whole roasted hazelnuts
- 20 g lightly roasted pistachios
- 40 g dark chocolate, roughly shaved with a knife
- pinch of river salt
Cake
- 4 eggs
- 200 g raw caster sugar
- 200 ml hojiblanca extra virgin olive oil
- fine zest of 2 lemons
- 125 g self-raising flour, sifted
- 125 g polenta
- 2 tsp baking powder
- pinch of river salt
Custard
- 250 ml full-cream milk
- 200 ml pure cream
- 1 vanilla pod, split and scraped
- 1 bay leaf
- 3 large pieces of orange peel
- pinch of river salt
- 60 g raw caster sugar
- 4 egg yolks
To serve
- a little extra hojiblanca, for drizzling
Directions
