Torta Campagnola

Preparation info

  • Difficulty


  • Makes a

    24 cm


Appears in

Limoncello and Linen Water

Limoncello and Linen Water

By Tessa Kiros

Published 2012

  • About

Simple, feathery light and wonderful for breakfast. Or anytime really. The kind of cake your grandmother will have made.


  • 2 eggs, separated
  • 150 g ( oz) sugar
  • grated rind of 1 lemon, yellow part only
  • juice of 1 lemon
  • 1 teaspoon vanilla extract
  • 6 tablespoons olive oil
  • 180 ml (6 fl oz) milk
  • 300 g (10½ oz/2 cups) plain (all-purpose) flour
  • 4 teaspoons baking powder


Preheat the oven to 180°C (350°F/Gas 4). Butter and flour a round 24 cm (9½ inch) springform cake tin.

Whip the egg whites to snowy peaks in a bowl first so you don’t have to wash the beaters. In another bowl, use the beaters to whip the egg yolks, sugar, lemon rind and juice, vanilla and olive oil until creamy. Add the milk and mix in well to blend. Beat in the flour and baking powder.

Fold the beaten egg whites through and scrape out into the prepared tin. Bake for about 30-35 minutes, until beautiful, golden and risen, and a skewer inserted in the middle comes out clean. It will probably have a nice crack across the top.