Hotel Cipriani’s Cocoa-Swirled Vanilla Breakfast Cake

In Italy, Greece and throughout the Mediterranean, housewives use olive oil in cake baking. It’s important to use a mild-flavored type, not extra-virgin (several found in supermarkets are bland and work well for baking). The oil keeps the cake moist, but its flavor shouldn’t intrude.

With its swirled vanilla and chocolate batters and sweet touch of orange, this is a nice, light cake to have with morning coffee. It’s an adaptation of a cake served for breakfast at the Hotel Cipriani