Orange pie with olive oil
4 servings
80 minutes
Olive oil orange pie is a refined treat from Italian cuisine that captivates with its harmonious balance of flavors. This delicate, aromatic dessert was born in the sunny regions of Italy, where oranges and olive oil symbolize Mediterranean prosperity. In the pie, citrus freshness combines with the softness of the dough and light fruity notes. Olive oil gives the baked good a unique velvety texture, while fresh oranges make the taste rich and multifaceted. It is perfect for morning coffee or evening tea time, and its natural sweetness and subtle aroma create an atmosphere of coziness and warmth. Served with a light dusting of powdered sugar for an elegant appearance, each slice of this pie is a journey to the heart of Italy filled with sunny colors and delightful flavor.
1
Preheat the oven to 180 degrees. Lightly grease a round pan (about 23 cm in diameter) with oil.
- Olive oil: 0.3 glass
2
Using a sharp knife, cut off the top and bottom of the oranges and chop them into small pieces. Transfer to a blender and blend until almost pureed, but leave a bit of uneven texture. Add olive oil and blend again.
- Oranges: 2 pieces
- Olive oil: 0.3 glass
3
In a large bowl, mix flour, baking powder, soda, and salt.
- Wheat flour: 2 glasss
- Baking powder: 1.5 teaspoon
- Soda: 2 teaspoons
- Salt: pinch
4
In another bowl, beat the eggs well and gradually add the sugar. Then, mix in the orange mixture and flour in parts. Do not beat too long, or the pie will be very dense.
- Chicken egg: 4 pieces
- Sugar: 1.5 glass
- Oranges: 2 pieces
- Wheat flour: 2 glasss
5
Transfer the dough to the mold and bake for 50-60 minutes until done. Cool, dust with powder, cut into segments, and serve.
- Powdered sugar: to taste