Zesty Olive Oil Cake

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I suggest going the Ina Garten route for this one.

You know, the whole meme about her preference for quality ingredients, that if you can’t get it flown in on a private jet fueled by children’s tears, “storebought is fine”?

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In this case, storebought, run-of-the-mill olive oil was fine. The cake ended up tasting delicious. But maybe, had I gone with some olive oil I didn’t get from Trader Joe’s at the bargain price of $6.99 for a liter, I might have been able to taste the subtle notes of olive oil. I could taste it in the batter–in fact, I felt like I was eating a dessert salad dressing and feared I’d added too much–but like alcohol it seemed to have baked out during its time in the oven, leaving me with a moist, lemony cake. I like to think the quality of olive oil used was the reason I couldn’t taste it in the cake–I admittedly have a fairly unrefined palate, but I do remember standing at an olive oil booth at a farmer’s market one Saturday, dipping cubes of bread into shallow dishes of olive oil and actually being able to taste the differences, some smooth, some peppery, all distinct from one another. I bought a bottle of olive oil that day, though I’ve since used it all (I’d go back for more but I have a standing appointment with my pillow on Saturday mornings. And afternoons).

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