Stroscia cake

Stroscia cake of Pietrabruna (Pietrabruna is a small village, surrounded by olive trees, in the hinterland of Imperia, West Italian Riviera) is the perfect example of this rule. Flour, oil and sugar, mainly. Mixed together, by hands, and put in the oven to complete the magic. An ancient recipe born in the land of extra-virgin olive oil and that pay tribute to our special. It is called so from the verb “stosciare” that in Ligurian dialect means to break, to tear. It is in fact a cake so crumbly that is never cut with a knife but is always broken with the hands. I made it with semi-whole-wheat flour because it is a tasty, complete, healthy flour. A flour that keeps the smell of wheat and then release it once cooked. As oil I used that of the West Italian Riviera, produced near Imperia, in Cervo Ligure, where we have a small family centenary olive grove. It is a delicate oil, little acid, fragrant and therefore perfect for use in large doses as this recipe requires. In ancient times housewives used the so called “levau” to make the dough leavening, ie flour mixed with water and let to rest for 5 days under various blankets in the most sheltered place in the house. Today, however, you can safely use baking powder, the result does not change but time savings are evident. This cake is so easy and quick to prepare that you will want to have it ready baked on your kitchen table every day! If you try to cook it then let me know if you as well fall in love with it!