Countess Bicocchis Torta Numerouno
Chefs prize Tenuta Del Numerouno extra virgin olive oil for its unique combination of mild taste and rich density. Unlike other extra virgin Tuscan oils produced from olives grown at high elevations (with a natural peppery taste), Numerouno has a softer flavor that is compatible with many dishes including desserts. Countess Bicocchi, owner of the Numerouno Estate, even bakes her favorite cake with it.
7 eggs, room temperature
1 1/2 cup sugar
1 cup Tenuta Del Numerouno extra virgin olive oil
1 cup flour
3 tablespoons corn starch
1 1/2 teaspoons baking powder
Grated rind of one lemon
Set the oven at 375°. Grease a 10 inch round cake pan with olive oil.
In bowl, beat eggs yolks by hand gradually adding in sugar and olive oil. Mix well.
Add flour, cornstarch, baking powder and lemon rind. Mix until well combined.
In separate bowl, using an electric mixer beat egg whites into soft peaks. Gently fold into cake batter.
Pour into greased cake pan and bake for 40 minutes. Let cake cool and sprinkle generously with confectioner's sugar.