Stroscia cake: THE extra-virgin olive oil cake.

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Simplicity often amazes. In the kitchen it is so: if you use excellent raw materials, few of them treated with care and combined with judgment and experience are enough to create excellent dishes.

Stroscia cake of Pietrabruna (Pietrabruna is a small village, surrounded by olive trees, in the hinterland of Imperia, West Italian Riviera) is the perfect example of this rule. Flour, oil and sugar, mainly. Mixed together, by hands, and put in the oven to complete the magic.

An ancient recipe born in the land of extra-virgin olive oil and that pay tribute to  our special.

It is called so from the verb “stosciare” that in Ligurian dialect means to break, to tear. It is in fact a cake so crumbly that is never cut with a knife but is always broken with the hands.

stroscia cake- Italian Riviera extra-virgin olive oil cake

You will muster all your senses when eating this extra-virgin olive oil cake. Your fingers that tear are the first that meet the sugar on the surface; then you hears will catch the light scratch of the dough that breaks – maybe also a few crumbs falling on the floor; then your nose will perceive the light scent of hot oil and caramel, more and more intense until a flavor of sweet fritter will release into your mouth. Yes, the Stroscia  cake reminds me of warm sweet fritter but with the consistency of shortbread biscuits.

You can eat it alone, one piece at a time. But be careful not to distract yourself, otherwise you risk to overeat it! Or you can crumble it on an ice-cream – as I did – or combine it with a custard or even soak it in a glass of sweet meditation wine.

stroscia cake- Italian Riviera extra-virgin olive oil cake by asmallkitcheningenoa

I made it with semi-whole-wheat flour because it is a tasty, complete, healthy flour. A flour that keeps the smell of wheat and then release it once cooked.

As oil I used that of the West Italian Riviera, produced near Imperia, in Cervo Ligure, where we have a small family centenary olive grove. It is a delicate oil, little acid, fragrant and therefore perfect for use in large doses as this recipe requires.

In ancient times housewives used the so called “levau” to make the dough leavening, ie flour mixed with water and let to rest for 5 days under various blankets in the most sheltered place in the house. Today, however, you can safely use baking powder, the result does not change but time savings are evident.  This cake is so easy and quick to prepare that you will want to have it ready baked on your kitchen table every day!

If you try to cook it then let me know if you as well fall in love with it!

stroscia cake- Italian Riviera extra-virgin olive oil cake



stroscia cake- Italian Riviera extra-virgin olive oil cake

stroscia cake- Italian Riviera extra-virgin olive oil cake

Paese di Pietrabruna. Ph credit: comunedipietrabruna.it

 



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Ciao! I’m Enrica

a home cook, food researcher and experience curator born and bred in Liguria.
I study, tell, cook, share and teach Ligurian cuisine and the culture surrounding it.
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