Butter-free Tenerina cake: try it now

Olio Farchioni

Soft, sweet-smelling and yummy, Tenerina is ideal for breakfast or as an afternoon snack.

5 from 5 votes

Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Course Dessert

Cuisine Italian

Servings Servings

Calories 350 kcal

3 Eggs
2 tablespoons Pastry flour
50 g Extra Virgin olive oil (or Preparato per Dolci in Olio Extra Vergine di Oliva alla Vaniglia Farchioni)
100 g Sugar
150 g Dark chocolate

Melt chocolate over a bain-marie.
Slowly stir in the extra virgin olive oil.
Crack the eggs open and separate the whites from the yolks.
Start adding sugar to the yolks while beating until the mixture turns light and fluffy.
Add the sifted flour and mix with a spatula.
Add the melted chocolate and keep mixing.
Beat the egg whites until stiff.
Gradually add them to the mixture in a circular motion from the bottom up.
Pour into a 22 cm hinged mold and bake at 180 degrees for about 25 minutes.

Calories: 350kcal