INGREDIENTS
2 cups all-purpose flour
1 tsp baking soda
1 cup sugar

1 cup soy milk, (or preferred non-dairy)
1 teaspoon vanilla extract juice and zest of 1 lemon
½ cup olive oil (or rice bran, sunflower oil or a combination)
1 lemon or orange, juice and zest
1 cup cherries, pitted, halved, fresh or frozen
Optional: splash of Kirsch.

GARNISH
Icing sugar, to taste
Optional – pitted cherries and fresh mint

SWEET CHERRY OLIVE OIL TORTE

This classic Italian torte opts for olive oil as a healthier choice to butter or eggs, resulting in a moist, rich, and tender cake with a subtle citrus and distinct cherry flavor. Swop out cherries for berries, diced apples, or stone fruit for a delicious flavor variation

RECIPE CARD PDF

INGREDIENTS
2 cups all-purpose flour
1 tsp baking soda
1 cup sugar

1 cup soy milk, (or preferred non-dairy)
1 teaspoon vanilla extract juice and zest of 1 lemon
½ cup olive oil (or rice bran, sunflower oil or a combination)
1 lemon or orange, juice and zest
1 cup cherries, pitted, halved, fresh or frozen
Optional: splash of Kirsch.

GARNISH
Icing sugar, to taste
Optional – pitted cherries and fresh mint

METHOD
Preheat oven to 350°F - Grease a 9” cake or springform pan
In a large bowl, sift the dry ingredients. Into a separate bowl, whisk together the milk, vanilla, oil, lemon juice, and zest. Gradually pour the wet ingredients into the dry ingredients, stirring to combine. Add cherries and be careful not to overmix. If the mix is a little dry, add a dash or so more milk.
Pour the cake batter into the prepared pan and bake for 40-50 minutes, or until a skewer inserted into the center comes out clean. Cool slightly, then transfer onto a cake rack to cool further.

To serve, dust with icing sugar and garnish with cherries if desired.

healthy swops to adopt

SWEET CHERRY OLIVE OIL TORTE

healthy swops to adopt

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