{"id":2634,"date":"2021-09-29T16:48:22","date_gmt":"2021-09-29T13:48:22","guid":{"rendered":"https:\/\/democraticgourmet.com\/?p=2634"},"modified":"2026-03-01T17:12:25","modified_gmt":"2026-03-01T16:12:25","slug":"citrus-fruits-and-sage-olive-oil-cake","status":"publish","type":"post","link":"https:\/\/democraticgourmet.com\/it\/citrus-fruits-and-sage-olive-oil-cake\/","title":{"rendered":"ciambella di olio d'  oliva, agrumi e salvia"},"content":{"rendered":"<h3 class=\"has-text-align-center wp-block-heading\"><em><em>Questa ciambella \u00e8 molto tenera e succosa, grazie al metodo a due fasi e all'aggiunta di <em>olio d\u00b4 oliva<\/em><\/em><\/em><\/h3>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<h5 class=\"wp-block-heading\">ingredienti per 8 porzioni generose (costo totale circa 6\u20ac con prodotti biologici)<\/h5>\n\n\n\n<ul class=\"wp-block-list\"><li>100 g di burro <\/li><li>80 g di olio d'oliva<\/li><li>120 g di zucchero di canna<\/li><li>30 g miele di fiori<\/li><li>4 uova<\/li><li>un pizzico di sale<\/li><li>200 g di farina 00<\/li><li>12,5 g di lievito in polvere<\/li><li>2 cucchiai di scorza d'arancia<\/li><li>80 ml di succo d'arancia<\/li><li>1 cucchiaio di foglie di salvia tritate + foglie intere fritte per decorare<\/li><li>Scorze candite di arance e\/o altri agrumi per guarnire<\/li><li>4 cucchiai di zucchero a velo e qualche goccia di limone per fare una glassa<\/li><\/ul>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<p>In questa ricetta uso met\u00e0 burro e met\u00e0 olio d'oliva per due motivi:<\/p>\n\n\n\n<p>Il primo \u00e8 che l'olio d'oliva mi serve come mezzo per trasferire il sapore della salvia nella pastella. Cosi la pastella prende solo il sapore di salvia senza le foglie che sono spesso dure e non adatte per una pastella vellutata.  <\/p>\n\n\n\n<p>Il secondo \u00e8 produrre una torta pi\u00f9 tenera e succosa.<\/p>\n\n\n\n<p>Puntando ad una tenerezza ancora maggiore preparo la pastella, utilizzando il metodo delle due fasi, che non fa lievitare tanto la ciambella, ma produce un dolce molto pi\u00f9 gradevole. Per superare la mancanza di aerazione meccanica del burro, aggiungo un po di lievito in polvere.<\/p>\n\n\n\n<p>Se vogliamo omettere completamente il burro, allora dovremmo usare 160 ml di olio d'oliva e 20 ml di liquido in pi\u00f9, in questo caso succo d'arancia (100 ml invece di 80).<\/p>\n\n\n\n<p>Se non vogliamo usare il miele, aumentiamo lo zucchero a 160 g invece di 120.<\/p>\n\n\n\n<p>Possiamo anche usare i mandarini al posto delle arance.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Pastis-de-taronja-mel-oli-d-oliva-i-salvia-9-1024x683.jpg\" alt=\"\" class=\"wp-image-3987\" srcset=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Pastis-de-taronja-mel-oli-d-oliva-i-salvia-9-1024x683.jpg 1024w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Pastis-de-taronja-mel-oli-d-oliva-i-salvia-9-600x400.jpg 600w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Pastis-de-taronja-mel-oli-d-oliva-i-salvia-9-300x200.jpg 300w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Pastis-de-taronja-mel-oli-d-oliva-i-salvia-9-768x512.jpg 768w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Pastis-de-taronja-mel-oli-d-oliva-i-salvia-9-1536x1024.jpg 1536w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Pastis-de-taronja-mel-oli-d-oliva-i-salvia-9-18x12.jpg 18w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Pastis-de-taronja-mel-oli-d-oliva-i-salvia-9-1200x800.jpg 1200w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Pastis-de-taronja-mel-oli-d-oliva-i-salvia-9-1568x1045.jpg 1568w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Pastis-de-taronja-mel-oli-d-oliva-i-salvia-9.jpg 1773w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>Iniziamo.<\/p>\n\n\n\n<p>Il giorno prima versiamo l'olio d'oliva in una casseruola e aggiungiamo 1 \u2013 2 cucchiai di foglie di salvia fresca tritate. Lo scaldiamo mettendolo in forno a 150 gradi per circa 10 minuti, poi spegniamo il forno. La mattina dopo scartiamo le foglie di salvia. <\/p>\n\n\n\n<p>Sciogliamo il burro.<\/p>\n\n\n\n<p>Preriscaldiamo il forno a 175 gradi, funzione statica. Ungiamo bene una forma da 23 cm, facendo attenzione a non lasciare macchie senza lubrificazione e spolveriamo di farina dappertutto, arrotolando la forma per ricoprire bene tutta la superficie interna.<\/p>\n\n\n\n<p>Per preparare l'impasto sbattiamo leggermente gli ingredienti liquidi, ovvero le uova (insieme ad un pizzico di sale), l'olio, il succo d'arancia e il miele.<\/p>\n\n\n\n<p>Nella ciotola del mixer setacciamo tutti i solidi insieme, aggiungiamo la scorza d'arancia, versiamo il burro fuso e met\u00e0 del composto liquido e sbattiamo a bassa velocit\u00e0, fino a quando i solidi sono bagnati. Alziamo la velocit\u00e0 a medio-alta e sbattiamo per 1 minuto per aerare il composto e sviluppare la struttura della torta.<\/p>\n\n\n\n<p>Quindi aggiungiamo la miscela liquida rimanente in due lotti, sbattendo per 20 secondi ogni volta per incorporarla al composto.<\/p>\n\n\n\n<p>Versiamo la pastella nella forma preparata e la cuociamo per 30-35 minuti nel forno preriscaldato.<\/p>\n\n\n\n<p>Quando \u00e8 pronta, togliamo dal forno, lasciamo raffreddare per circa 20 minuti, quindi sformiamo e la posiamo su una griglia leggermente unta.<\/p>\n\n\n\n<p>Nel frattempo prepariamo una glassa semplice facendo sciogliere in un pentolino a fuoco molto basso 4 cucchiai di zucchero a velo + 1 cucchiaio di acqua e qualche goccia di succo di limone e sbattendo fino ad ottenere un composto liscio. La glassa deve essere densa, ma ancora colabile. Versiamo la glassa sopra la torta e facciamo raffreddare completamente.<\/p>\n\n\n\n<p>Guarniamo con scorze d'arancia candite, foglie di salvia fritte e perle di glassa.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/09\/Pastis-de-taronja-mel-oli-d-oliva-i-salvia-4-1024x683.jpg\" alt=\"\" class=\"wp-image-2641\"\/><\/figure>","protected":false},"excerpt":{"rendered":"<p>This cake is very tender and juicy, thanks to the use of the two stage method and the addition of olive oil ingredients for 8&#8230;<\/p>\n<div class=\"more-link-wrapper\"><a class=\"more-link\" href=\"https:\/\/democraticgourmet.com\/it\/citrus-fruits-and-sage-olive-oil-cake\/\">Continue reading<span class=\"screen-reader-text\">ciambella di olio d'  oliva, agrumi e salvia<\/span><\/a><\/div>","protected":false},"author":3,"featured_media":3986,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[517],"tags":[932,522,931,929,524,930,543,631,928,914,523,578,521,609],"class_list":["post-2634","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts","tag-bundt","tag-butter","tag-cake","tag-candied-peels","tag-egg","tag-glaze","tag-honey","tag-lemon","tag-muscovado","tag-olive-oil","tag-orange","tag-sage","tag-sugar","tag-zest","entry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.1.1 - 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