Charlotte druckman's olive (oil) cake
Cakes
This is a flawless, crisp-chewy, endlessly malleable olive oil cake blueprint you will want to pocket, even without the crazy-sounding addition of olives. But you should really suspend disbelief and give them a try. For more on why, see the original article <a href="https://food52.com/blog/23767-how-to-bake-olive-oil-cake-in-a-cast-iron-skillet-genius-recipes"><strong>here</strong></a>. Variations: 1) Omit the olives, increase the salt to a slightly heaped 1/4 teaspoon, fold 1/2 cup cacao nibs into the batter, and press 1/2-2/3 cup salted, roasted Marcona almonds into the top before baking. 2) Omit the olives, replace the 1/4 cup almond meal with toasted pistachio meal (or ground, toasted unsalted pistachios), add 2 tablespoons shiro miso to the wet ingredients, and press 3/4 cup salted, roasted pistachios into the top before baking. Adapted slightly from <a href="https://www.amazon.com/Charlotte-Druckman/e/B008YH8WNS?tag=food52-20">Charlotte Druckman</a> for <a href="https://brightland.co/blogs/field-notes/brightland-creations-the-best-olive-oil-cake-created-by-charlotte-druckman">Brightland Olive Oil</a>.
Share:
Comments