Wednesday, February 27, 2013
Pissota con l'Oio
I had the pleasure twice in the past week to make a delicious Olive Oil Cake. I know that likely sounds weird, but it is so wonderfully easy to make and delicious. I first found the recipe a few years ago. Not being a baker by any stretch of the imagination, I needed something unique, but easy. This fit the bill the first time I made it, but this time… well, this recipe should be in everyone’s repertoire.
I found it on Saveur’s website. I find that to be a great source of recipes that are normally easy, authentic and great to eat. But this time I dressed it up. I know, you’re thinking you can’t mess with baking. Improv and baking do not mix. Baking is like chemistry; if you fiddle with quantities and ingredients you risk too much. But risk is fun, live a little.
I followed the recipe carefully, but did the following:
Doubled the lemon zest and used the juice from half a lemon
Included about a table spoon of poppy seeds
Was generous with the booze, in the style of Julia Child. I used Cointreau.
Before I poured the batter in the bundt pan I sprinkled just a little rock sea salt in the pan
When I was ready to serve it I drizzled chocolate sauce over it recklessly, making a mess all over the counter, which I had proactively spread paper towels on. To serve I included a scoop of lemon sorbet and a couple mint leaves. I wish I had a picture, but we were all having too much fun to stop for such a thing. I will do it again, and include a picture then. In the meantime, try this recipe. The kids love it, adults love it, and it’s versatile. It could be iced, served alongside a cup of coffee in the morning, or done as a dessert as I did. Go for it. And when you tell people it’s olive oil cake, most will be surprised and intrigued. And wait till the salt pops in their mouths. The smiles are priceless.