Easy Italian Recipes

 MAKES ONE 9 INCH (23 cm) CAKE

For the compote
- 1/2 cup (4 oz/125 g) sugar
- 1 lb (500 g) fresh or thawed frozen cherries, pitted
- 1 lemon zest strip
- 2 teaspoons cornstarch (cornflour)
For the cake
- 1 1/2 cups (6 oz/185 g) cake (soft-wheat) flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 large eggs, at room temperature
- 1 cup (8 oz/250 g) sugar
- 1/3 cup (3 fl oz/80 ml) olive oil
- 1 teaspoon pure vanilla extract
- 2 tablespoons fresh lemon juice
- 1 teaspoon grated lemon zest

In this recipe, olive oil imparts richness and moisture to a simple sponge cake. The flavor of the oil is subtle and slightly fruity, and your guests may never guess your secret ingredient. The ruby red cherry compote delivers a wonderful splash of color and sweet-tart flavor.

To make the compote, in a saucepan over medium heat, combine the sugar and 1/2 cup (4 fl oz/125 ml) water. Bring to a simmer and cook, stirring, until the sugar is dissolved, about 3 minutes. Add the cherries and the lemon zest strip, bring the liquid back to a simmer, and cook until the cherries are tender but still firm, about 2 minutes.

In a small bowl or cup, stir together 2 tablespoons water and the cornstarch until the cornstarch is dissolved. Stir the cornstarch mixture into the simmering cherries and cook, stirring gently, until the liquid is clear and slightly thickened, about 1 minute. Transfer the compote to a bowl, remove and discard the lemon zest strip, and let the compote cool to room temperature.

Position a rack in the middle of the oven and preheat to 350°F (180°C). Butter a 9-inch (23-cm) springform pan.
To make the cake, in a bowl, sift together the flour, baking powder, and salt.
In a large bowl, using an electric mixer on medium speed, beat the eggs until thick and pale yellow, about 3 minutes. While continuing to beat, slowly add the granulated sugar in a thin, steady stream until fully combined. Then add the oil in a thin, steady stream, continuing to beat constantly. Beat in the vanilla and the lemon juice and zest.

Using a rubber spatula, gently fold the flour mixture into the egg mixture in 3 batches. Do not overmix. Scrape the batter into the prepared pan.

Bake the cake until it is golden brown and springs back when pressed in the center, 35-40 minutes. Remove from oven, place the pan on a wire rack, and let cool for about 10 minutes. Run a small knife around the inside edge of the pan to loosen the cake, then release and remove the pan sides. Transfer the cake to serving plate. Accompany each slice with the compote.

Buon appetito !