Ligurian Olive Oil & Citrus Cake 

  • 1 1/2 cups Ligurian extra virgin olive oil
  • 3 large eggs, room temperature
  • 1 1/4 cups whole milk
  • zest and juice of 1 large lemon
  • zest and juice of 1 large orange
  • 1 1/2 cups granulated sugar
  • 2 cups all-purpose flour
  • 1 teaspoon sea salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda

Preheat the oven to 325 degrees.  Using a 9-inch springform pan, lightly butter and flour the bottom and sides of the pan, or evenly spray with baking spray.  Line a sheet pan with parchment paper, setting the springform directly onto the parchment.  Set aside.

Working with a stand mixer fitted with the whisk attachment, combine the olive oil and eggs, whisking until smooth.  Add in the milk, lemon juice and zest, orange juice and zest, and the sugar.  Whisk until combined and smooth.  

Combine the flour, salt, baking powder and baking soda in a separate small bowl, whisking to combine.  With the mixer turned off, add the flour mixture to the bowl of the stand mixer, gently whisking until just combined.  Scrape down the sides and the bottom of the bowl, whisking again for just a minute.  Transfer the mixture to the prepared springform pan.  Place the sheet pan with the filled springform into the preheated oven, baking for 80-85 minutes.  As the time comes close to 70 minutes, check the top of the cake to be sure it is not browning too quickly before the cake is done.  If so, place a large sheet of foil loosely over the springform to prevent excess browning.  Test the cake for doneness at 75 minutes to gauge the baking time.  The cake-tester or toothpick should come out clean with just a few crumbs attached.  Continue baking at 5-minute intervals until the cake is fully baked.  Remove from the oven, allowing it to cool completely before removing the outer ring of the springform pan.  Serve with fresh berries if desired.

Liguria is a northwest region of Italy, sometimes referred to as ‘Italy’s Northern Mediterranean Paradise’ or the ‘Italian Riviera’, placed on a mountainous arc of Mediterranean coastline. Liguria is one of Italy’s best regarded regions for its terroir for olive trees and the subsequent production of extra virgin olive oil.  Ligurian olive oil has a fruity more delicate flavor that enhances the ingredients it is paired with.  The region also boasts ownership of the Ligurian sauce known as Pesto Genovaise, comprised with its pine nuts, Genoa basil and, most certainly, olive oil.

Using Ligurian olive oil here in this recipe for Olive Oil Citrus Cake results in a cake with a golden hue and a moist crumb.  The cake does not taste like olive oil nor citrus, but more of a well-balanced bite that leaves you wanting more.  Offering a cake uniquely different than one made with butter. 

Recipe: Cindy Ramsey

Photo: Cindy Ramsey

Red Wine Chocolate Cake with Chocolate Red Wine Ganache


  • 1/2 cup unsalted butter, melted
  • 1 1/4 cups all-purpose flour 
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup granulated sugar
  • 1 large egg, at room temperature 
  • 1 cup dry red wine, at room temperature
  • 1 teaspoon pure vanilla extract
  • Fresh Flowers to decorate (optional)


  • 1 (3-ounce) semisweet chocolate baking bar, finely chopped
  • 2 tablespoons unsalted butter, diced
  • 1 tablespoon light corn syrup
  • 1/4 cup powdered sugar, sifted
  • 2 tablespoons dry red wine, warmed
  • Flaky sea salt

To Make the Cake:

Preheat the oven to 350 degrees.

Spray an 8 or 9-inch round cake pan with baking spray. Whisk together flour, cocoa powder, baking soda, and kosher salt in a medium bowl. 

Place granulated sugar, egg, and melted butter in a mixing bowl and beat on medium speed for about 2 minutes until pale. Add 1 cup wine and vanilla and mix to combine. Add flour mixture and mix until completely combined. 

Scrape batter into prepared pan, and smooth top. Bake until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Let the cake cool completely.

To Make the Ganache:

Place chopped chocolate, diced butter, and corn syrup in a large microwave-safe bowl. Microwave at high in 20-second intervals until melted, stirring between intervals until smooth. Stir in powdered sugar and 2 tablespoons of wine. Let stand at room temperature until slightly thickened, about 15-20 minutes.

Invert cake onto a plate. Pour ganache onto the center of the top of the cake letting it drip down the sides. Sprinkle with flaky sea salt, and let stand until ganache is set, about 30 minutes. Cut into wedges and serve.

Recipe: Joyce Conway

Photo: Cindy Ramsey

Chocolate and red wine have long been a match made in heaven. Or in this recipe, a match made in Italy. This scrumptious cake is rich in chocolate flavor, but not overly sweet as the sugar is balanced by adding red wine to the batter. The cake is then glazed with a silky red wine chocolate ganache that gently dips down the sides of this single layer cake. Be sure to use the flakey sea salt sprinkled on top of the glaze as the salt acts as a bridge between the sweetness of the cake and a beautiful glass of red wine. Our wine shop recommends pairing the cake with Nebbiolo wine to complement a delightful Italian dinner. Learn how to make this cake, and more Italian favorites using wine, in our upcoming class, Creative Cooking with Wine.

Torta Caprese

  • 6 eggs, eggs and whites separated
  • 225 grams or 8 ounces of sugar
  • 280 grams or 10 ounces bittersweet chocolate
  • 280 grams or 10 ounces softened unsalted butter
  • 340 grams or 3.5 cups super fine almond flour
  • powdered sugar for garnish


Preheat the oven to 350°.

Add the egg whites along with ½ of the sugar to a stand mixer with the whisk attachment and whip on high speed until stiff peaks are formed, about 6 to 7 minutes. Chill in the refrigerator.

Put the chocolate into a glass or metal bowl and cook over a double boiler or microwave until completely melted. Set aside.

Add the butter and remaining sugar to a stand mixer with the whisk attachment and whisk on high speed until light and fluffy, about 5 minutes.

Add in 1 egg yolk at a time to the mixer until combined until all the eggs have been incorporated.

Remove the bowl from the stand mixer and fold in the almond flour until combined, then fold in the chocolate until combined.

Lastly, fold in the chilled meringue until combined.

Prepare a 10” springform pan with butter and cocoa powder.

Pour the batter into the prepared pan and bake at 350° 40 to 42 minutes.

Cool completely and dust with powdered sugar.

Recipe: Joyce Conway

Photo: Cindy Ramsey

Torta Caprese, a sumptuous chocolate and almond cake, is a culinary masterpiece that originates from the enchanting Amalfi Coast. This decadent dessert is an embodiment of the region’s rich culinary heritage, where the collision of sea and sun influences not only the landscape but also the flavors of its dishes. The Torta Caprese is characterized by its dense, moist texture and intense chocolate flavor, elevated by the inclusion of finely ground almonds. The Amalfi Coast’s commitment to using high-quality, local ingredients is evident in every bite of this luscious cake. As you savor each mouthful, you can almost feel the coastal breeze and envision the breathtaking scenery that surrounds this culinary gem. The Torta Caprese stands as a delectable testament to the Amalfi Coast’s ability to weave tradition, flavor, and a touch of indulgence into an irresistible dessert that embodies the spirit of this Mediterranean paradise.