This panettone-style Strucà cake is made with the Filippi family’s 40-year-old yeast starter, plus free-range eggs, real vanilla bean seeds and fine extra virgin olive oil instead of butter. The result is a super moist, rich and sweet-smelling loaf filled with candied Morello cherries.
To bring out the wonderful aroma and flavor, warm it for a few minutes in your oven. Then do as the Italians do and serve the cake at the end of the meal along with glasses of sparkling wine, torrone, chocolates or coffee. Or use it for French toast for brunch!