These Olive Oil Cakes (Tortas) are from the Sevilla (Seville) area of Spain and are becoming popular all over the world as a lighter, healthier option to cakes and cookies as well as their versatility. Use the best Extra Virgin Olive Oil you can get your hands on. Authentically it's nice if it's Spanish but no big deal if it's not – as long as it's good quality.
Makes 8 big Tortas – about 1 hour.
- 7 g (or 1 sachet) dried Yeast
- 90ml extra virgin Olive Oil (Spanish)
- 180ml warm water
- 1 tsp salt
- 300g plain white Flour
- Icing Sugar for topping (optional)
- Granulated sugar for topping
- Anise seeds (or cracked Fennel seeds) for topping (Optional)
Step by Step.
Put the Yeast, Oil, Salt and half the water into a large mixing bowl and mix well with a large spoon until yeast and salt are well dissolved. Add half the flour and mix well. Gradually add the rest of the flour, mixing after each addition until all flour is gone. The mixture will be very dry at this time and not yet come together. Add most of the remaining water and mix well until dough is smooth and well combined. If you need to add the rest of the water do so a little at a time until dough is soft and smooth. Use your hands to finish off the dough, but do not be tempted to kneed it like bread dough. It will seem very soft but should not be sticky to the touch. The important thing is that the dough is smooth. Leave dough in bowl and cover with a tea-towel or cling film and leave to one side somewhere warm and away from draughts for about half an hour. Dough should be starting to show signs of life from the yeast but not overly rising like bread dough.
While dough is resting, pre-heat oven to 220degC and grease a couple of baking trays.
When dough is ready, pull off a piece that looks to be about 1/8 of the total. It should weight about 70g. Roll it into a ball and then on a floured work surface, flatten the ball with your hands then with a rolling pin, roll out to about a 6inch diameter disc. Put disc onto oiled baking tray and continue with the rest of the dough to make a 8 discs in total – 4 onto each tray. Sprinkle Icing sugar all over them (I use a tea strainer) and then sprinkle with Sugar and Anise seeds.
Bake each tray in the oven for about 15 minutes (every oven is different). They should be starting to turn brown around the edges. If you take them out too early and they're not cooked properly (which isn't a disaster) then they won't be crispy when cooled. They'll still be tasty but more cake like than crispy cookie. You can always cook the 2nd tray a bit longer and then put the first one back in for a few more minutes, but I'd wait until next time – and there will be a next time. The thinner you roll them the crispier they'll be.
Variations.
- Top with finely chopped nuts (Almonds or Hazelnuts) for a different dessert cake.
- Skip the sugar and brush with Olive Oil and sprinkle on some sea salt and/or freshly ground black pepper for a savoury version. Use for serving Tapas on.
- Sprinkle with freshly grated Parmesan for an Italian, Cheesy version.
- Brush with Oil mixed with finely grated Garlic for a slightly healthier garlic bread.
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