Sunday, April 20, 2014

maialino's olive oil cake

Happy Easter from Napa!

I made Maialino's olive oil cake, which we served with a blueberry compote and a dollop of whipped cream. It cooked at least half an hour longer than the recipe suggested, rose in the middle and cracked - but by the time we served it, it had deflated enough to look reasonably ok (though it's not the most beautiful of cakes). It has a very moist, rich crumb and ended up being pretty nice as a mid-afternoon dessert.

Hope everyone had a lovely holiday weekend!

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