Pecorino romano cake with candied tomatoes
Cakes
This cake is served at Del Posto restaurant and was created by Kimberly Janusz and Brooks Headley. It first appeared in issue 3 of Cherry Bombe Magazine. If you aren’t keen on sweet tomatoes, you could also top it with apples or pears (or, come summer, strawberries) sliced thinly and roasted with honey and balsamic vinegar. And this cake wouldn't be bad with a scoop of olive oil gelato.
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