Berny Y.: "This cake is fantastic, not horrifically heavy an…" Read More
10Ingredients
1190Calories
60Minutes

Stroscia is a dessert typical of Pietrabruna in Italy's Liguria region, where it showcases a local ingredient: olive oil. A nod to the Ligurian word strosciare ("to break"), the brittle cake must be broken rather than sliced. It's sprinkled with sugar before serving, a final touch that further heightens its appeal.

Ingredients

  • 500 grams flour
  • 1 tablespoon cocoa (powdered bittersweet)
  • 250 milliliters extra-virgin olive oil
  • wine
  • 100 milliliters marsala
  • 1 lemon
  • 200 grams sugar
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • salt

Directions

  1. Preheat the oven to 200C.
  2. Sift the flour with the vanilla baking powder directly into a bowl.
  3. Add 180 grams of sugar, the cocoa, a pinch of salt, the marsala wine, the lemon peel, and the extra virgin olive oil.
  4. Mix these ingredients together until the mixture is firm and uniform in consistency.
  5. Line a 24 centimeter pan with wax paper, add the batter, and bake for approximately 30 minutes.
  6. The cake is done when it becomes golden or until a toothpick inserted in the center comes out clean.
  7. Sprinkle with the remaining sugar and let the cake cool before serving.
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NutritionView more

1190Calories
Sodium14%DV330mg
Fat89%DV58g
Protein25%DV13g
Carbs50%DV150g
Fiber24%DV6g

PER SERVING *

Calories1190Calories from Fat520
% DAILY VALUE*
Total Fat58g89%
Saturated Fat8g40%
Trans Fat
Cholesterol
Sodium330mg14%
Potassium240mg7%
Protein13g25%
Calories from Fat520
% DAILY VALUE*
Total Carbohydrate150g50%
Dietary Fiber6g24%
Sugars50g100%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(2)

Yummly User
Berny Y. 7 Aug 2015
This cake is fantastic, not horrifically heavy and very good with coffee. Thank you for the recipe, you've inspired me to make a Christmas-spiced version of this instead of a traditional Christmas fruitcake!
Martha G. 3 Jun 2015
I used extra light virgin olive oil to cut a little of the calorie content. The cake tasted delicious. I sprinkled some cinnamon on top of the cake instead of extra sugar. The cake did break apart and crumble as the name suggests.