Serious Eats: Recipes
Cook the Book: Lemon Olive Oil Cake
Last night I had the pleasure of attending a party celebrating the publication of this week's Cook the Book selection, Olives & Oranges by Sara Jenkins and Mindy Fox. In addition to the delicious Prosecco cocktails, I sampled many dishes from the book including Roasted Cauliflower with Tahini Sauce and Chicken Liver Crostini. Unfortunately I had to leave before the porchetta sandwiches came out, but I'll be sure to stop by Jenkins' new East Village shop, which opens on Monday.
While at the party, I asked Alia Hanna Habib, the book's publicist, which dessert she thought I should excerpt from the book. The Plum Sorbetto? The Coffee Cardamom Crème Caramel? Alia told me that while they were all exquisite, her favorite recipe was for Lemon Olive Oil Cake. It's simple (she often whips it up in the morning before work) yet sophisticated (even impressed a friend visiting from Italy). Plus, it's versatile: perfect for dinner parties, and for breakfast the next morning.
Lemon Olive Oil Cake is similar to pound cake, except that the fat used is olive oil instead of butter. Surprisingly, this lends the finished cake an even richer texture. While many renditions of olive oil cake call for milk, Sara uses whole milk yogurt, which imparts a subtle tang. The success of this cake depends wholly on the olive oil, so use top-quality extra-virgin.
Win 'Olives and Oranges'
In addition to excerpting a recipe each day this week, we're giving away five (5) copies of Olives & Oranges. Enter for a chance to win here.