The Strosciata cake from Imperia

Superfine flour Gr. 500

Extra virgin olive oil Gr. 300

Sugar gr. 175

Marsala Gr. 120

1 packet of powdered yeast

Mix all the ingredients and be careful to soak the flour in water and wine. Knead carefully and fill three cake moulds having a diameter between 17 and 19 cm each. Do not oil them, since the dough is already oiled enough. Flatten their surfaces and sprinkle them with refined sugar. Baked them in the oven until they are cooked.

The Strosciata cake's history

The traditional area of production for this kind of cake is the Imperia’s area : here olive oil is the master of Liguria’s cuisine and often substitutes butter. This cake is baked in a wood-oven and it is named after the word " strosciàa ", belonging to the Liguria’s dialect : it means " to break ", " to split ".

A great deal of oil is used to bake it, that is why this is a very crumbly cake and is eaten by breaking and not cutting it. The perfect kind of oil to be used to bake the Strosciata cake is Liguria’s extra virgin olive oil : a very sweet and delicate product, characterized by little acidity.