WALNUT-OLIVE OIL CAKE

3/4 cup walnut halves and pieces
1 1/2 cups unbleached all-purpose flour
2 teaspoons baking powder
Pinch of sea salt or kosher salt
3 large eggs
3/4 cup plus 2 tablespoons granulated sugar
1/3 cup extra virgin olive oil
1/3 cup Italian walnut liqueur such as Nocetto, or if unavailable, Amaretto
TO SERVE:
Confectioner's sugar for dusting
Lightly sweetened strawberries and/or whipped cream for serving

Preheat oven to 325 degrees. Generously butter 9-inch round cake pan.

Spread walnuts on baking sheet and toast until very lightly colored, about 5 minutes. Remove from oven and let stand until cool enough to handle. Pour onto kitchen towel and rub nuts to remove as much of their tannic, papery membrane as you can. Turn into colander and shake to remove any of the remaining membrane that is easily dislodged. Transfer walnuts to cutting board and, using a sharp knife, finely chop and set aside.

Increase oven temperature to 350 degrees.

Sift together flour, baking powder and salt into a bowl; repeat sifting twice; set aside.

With a mixer, beat eggs on high speed until light in color, about 2 minutes. Gradually add sugar and beat until mixture is pale and thick, about 4 minutes longer. Reduce speed to low and mix in olive oil and liqueur.

Using a rubber spatula, lightly fold flour mixture into egg mixture in 3 batches. Fold walnuts into batter. Pour mixture into prepared pan and smooth surface.

Bake cake until top springs back lightly when touched and a toothpick comes out just clean, 35 to 40 minutes. Do not over-bake, or cake will become dry. Transfer to wire rack and let cool in pan 10 minutes. Turn cake out onto rack and let cool completely.

Dust cake top lightly with confectioners' sugar. Serve with strawberries and/or whipped cream.

Servings: 8
The Olive Harvest Cookbook: Olive Oil Lore and Recipes from McEvoy Ranch Gerald Gass with Jacqueline Mallorca