I met Ersilia just a couple of months ago at my local Farmer’s Market. She was there in a booth, selling olive oil. Olive oil always attracts my attention, so I wandered over to take a peek and upon perusing the bottles, realized that several of them were from Umbria! Well, that started a conversation and as it turns out, Ersilia, an American of Italian descent, went to college in Perugia, speaks fluent Italian and is the owner of her own small business importing olive oil from around the world. It was through Ersilia that my recent tour group to Umbria had the pleasure of visiting frantoio Trampolini and sampling their wonderful olive oil firsthand.
Here’s your list of ingredients:
1 c. all purpose flour
1 c. whole wheat flour
1 ¼ tsp. baking powder
½ tsp. baking soda
Pinch of salt
1 ¾ c. light brown sugar, firmly packed
1 c. olive oil (Ersilia uses her Oro Verde Lucano, a light and buttery choice)
1 ½ c. milk
Grated zest from one large orange and a lemon
Confectioner’s sugar for dusting
Grease and flour your bundt pan and set aside. Preheat the oven to 350 and let’s get started:
Beat together the eggs and brown sugar until thick and frothy.
Then add ½ of the milk, mixing until just blended with no lumps.
Repeat with the remaining flour mixture and remaining milk. Do not over mix.
Pour the batter into the prepared pan.
This was today's breakfast along with a lovely cappuccino. Buon appetito and thanks Ersilia!
If you too are interested in Ersilia's olive oils, visit her website:
Sign up for one of my tours to visit an olive oil mill!