Marcella tells us that this cake originates in the hills above Verona so I knew my fruity and delicious Garda Olive Oil would be perfect for it and it was. Actually it became the star of the dish:
The recipe is very straight forward--Beat the eggs with the sugar:
Add lemon zest, Marsala wine and dry ingredients and put into a tube pan:
This cake smells divine while baking!
I actually baked it a bit too long, so the crust was a little dark but the interior was quite moist and the flavors were all there. I loved the levels of the subtle lemon and Marsala and the beautiful fruit of the gorgeous oil. This cake was absolutely fantastic!