Olive oil cake, you had me at hello.
Ok, you had me at the name alone. Olive oil cake just sounds terribly delicious (to me anyway) and I’d been wanting to make it for quite a while. So, when I saw this post on one of my favourite blogs, I bookmarked it for near future use. The recipe is adapted from Marcella Hazan, a big name in traditional Italian cooking.
The cake is easy to assemble. It had a rather Christmas-y taste due to the cinnamon and ginger (it reminded me a bit of gingerbread), and so it seemed a bit wrong eating it in mid-twenty temperatures in September. Nevertheless, it was still delicious and very moist. I will make this again and I have the feeling that it’s a very adaptable cake.
Elizabeth served it with fig and wine compote. We had it on its own or with jam, both very tasty.