La pizza dolce (Rustic Olive Oil Cake)

“Olive oil,” Stefano’s dad Andrea used to tell us, “is good for you.”  He didn’t qualify his claim, or finish his proclamation with …in moderation.  It was simply, unconditionally, good for us.

This was a lucky thing, since we never wanted for olive oil.  The olive trees on the family’s two different plots of land were prolific producers of olives, and in turn, the nuts of that fruit yielded enough oil for Andrea and Maria’s household, our household, and Stefano’s brother Marco’s household, with more left over for the friends and relatives that had helped with the olive harvest.

I don’t think I ever saw Stefano’s mom, Maria, cook with any oil other than olive oil.  Her salads and vegetables glistened in it, her sauces simmered in it, and her meats nearly bathed in it.  She sometimes fried in it.  She even baked with it.

It was perhaps Maria’s olive oil cake that Stefano missed the most when we moved to the U.S.  There simply weren’t other breakfast options here that worked for him.  Yes, olive oil cake is a breakfast food.  It’s not only

a breakfast food – it works very well with afternoon coffee – but it is very special as a breakfast food.  So, after a few weeks of trying out boxed cereals, muffins and other pastries, we called Maria and asked her to give us the recipe for la pizza dolce, or sweet pizza, as it is called in Italy.

There are hundreds of variations of la pizza dolce, which is sometimes also called la pizza dolce di Pasqua or la pizza di Pasqua, reflecting its association with Easter.  This recipe is simple and pure.  Flour, sugar, eggs, and olive oil.  Something to help it rise.  Stir it all together by hand, gently.  Before you know it, the kitchen is filled with the sweet, earthy aroma of this golden-hued, humble cake.

Maria used to serve it in the morning before school to Stefano and his siblings, together with latte and just a splash of caffè.  On Easter morning, as a special treat, they enjoyed it with uova sode (hard-boiled eggs) and salame corallina.

Epilogue: As we write this, our oldest son, Sean, comes in from outdoors.  Seeing the pizza dolce cooling on the cupboard, he says, “Hey mom, can we have that for breakfast tomorrow?” 

3 eggs, the best you can find.
300 g (approx. 2 and 1/2 cup) flour
300 g (1 and 1/2 cup) sugar
250 ml (1 cup) milk
100 ml (approx. 1/3 cup) olive oil*
1 pouch of Pane degli Angeli, or substitute with 1 Tbsp. baking powder

*you can reduce the oil to 1/4 cup for a lighter version of this cake.

Preheat the oven to 350° F (180° C) and butter and flour a 9 in. (20-25 cm) round cake pan.  Crack the eggs into a medium mixing bowl and beat by hand.  Add the milk and the olive oil, and whisk together until well mixed.

Add the sugar, and stir well.  If you are using Pane degli Angeli, pass it first through a small hand strainer to remove any lumps, and add it to the flour.  If you are using baking soda, add it directly to the flour.  Mix the flour into the batter, stirring gently with a wire whisk.

Pour the batter into your prepared cake pan, and bake for approximately 30 minutes, or until the top is golden brown and the edges have pulled away from the sides of the pan.  Remove from oven and allow to cool before serving.

Download a pdf of the recipe La pizza dolce

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15 Responses to La pizza dolce (Rustic Olive Oil Cake)

  1. PolaM says:

    I’m not familiar with this cake, but breakfast with a slice of cake is pretty common in Italy. In my family cake wasn’t there often but when there was some it usually was apple cakes or crostata.

  2. Frank says:

    Having your own supply of olive oil is such a privilege! Our neighbor back in Rome used to give us some of the oil that came from his grove of olive trees, which he sent to the frantoio down the road for pressing. I’m not sure that it was the best olive oil in the world, but knowing it came from the trees down the hill from our house made it incredibly special.

    • duespaghetti says:

      So true, Frank. There was nothing more delicious than a piece of bread toasted on the open fire at the frantoio and drizzled with the new oil come right out of the press. We are so fortunate that Stefano’s mom still tends to the olive trees. Stefano’s brother and sister complain sometimes about all of the work it entails, but we’d give anything to be able to be back to help out during the olive harvest.

  3. Lisa says:

    I am envious of those olive trees. My aunt Silva often made a pizza dolce that had some orange juice and zest added. The only thing she knew how to bake (she made me a birthday cake once when I was little that was the saddest thing you ever saw and tasted worse. Eating it at 6:00am before running off to Termini with her and my grandparents to catch a train to Venice only added to the drama)! For Easter, we usually have colomba with our hard boiled eggs, salame, red wine and chocolate, but maybe I’ll make pizza dolce instead.

    • duespaghetti says:

      That is hilarious! Cracking those big Kinder Easter eggs over each other’s heads is one of our favorite traditions – our boys have happily joined in the fun! We usually order a colomba also, and I usually do my best to make a pastiera napoletana for Easter. If it turns out well, we’ll post it!

  4. Simona says:

    Your post made me smile, as always. My mother, like Stefano’s, did everything with olive oil (except frying) and I have inherited that. When I moved to Milan, I was so my roommates used butter to do things like fry an egg. We also had a small patch of olives and oil from it. Now my family gets it from a friend. I don’t think I ever saw a labeled bottle of olive oil in my mother’s cupboard. I see some good-looking salame on the plate: perfect companion for the olive oil cake.

  5. Ruth says:

    One tablespoon of baking soda seems like a bit too much to me — are you sure that’s right?

    Love your site!

    • duespaghetti says:

      Ruth, Thank you for this question! 1 Tablespoon is correct, but it should read baking powder, not baking soda. We are grateful to you for catching this and calling it to our attention. We’ll edit and update this post.

  6. Matthew Casamassima says:

    Loved the Olive Oil Pizza Rustica – as an amateur photographer, I am fascinated with the clarity of the photos and the perfect lighting and background settings . Could you share with me, the make and model of camera and most importantly, the lens configuration ?

    Great Blog
    Thank You

    • duespaghetti says:

      Hi, Matthew. We’re glad that you’ve stumbled across Due Spaghetti! We’ve been intrigued to discover of late that more people come across our blog through image searches than regular content searches. We are definitely amateur photographers – we use an old Nikon D40x, usually with an 18-55mm lens. We try to shoot in natural light as much as possible, but we do have a studio light with a softbox on a light stand that we use when natural light is lacking. We shot the plated torta rustica photos indoors using that studio light. We edit our photos on iPhoto. Good luck, and we hope to see you back.

  7. Pingback: La zuppa della strega e la festa della Befana | Due Spaghetti

  8. Pingback: Torta Pasqualina | Due Spaghetti

  9. Pingback: La Colomba – Buona Pasqua a Tutti | Due Spaghetti

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