The article highlights the merits of Samantha Seneviratne's olive oil cake, a favorite among home bakers for its simplicity and versatility. Unlike traditional cakes that require butter to soften, this cake can be made seamlessly with high-quality olive oil, which enhances its flavor. The recipe is adaptable, allowing for variations like lemon zest or minced rosemary. Additionally, it reflects the author’s fluctuating seasonal cooking habits and offers suggestions for other comforting dishes that complement the cake.
I cannot, for the life of me, take butter out of the fridge to soften. This is why, whenever I want cake or am asked to bring a cake to a thing, I make an olive oil cake.
This olive oil cake from Sam Seneviratne is especially excellent and super simple, as evidenced by its five stars and glowing reviews.
Most important, this olive oil cake will never ask you to have the foresight and planning required to take butter out of the fridge way in advance of baking.
Readers report swapping lemon zest for the vanilla extract, adding minced rosemary, sprinkling the top with chopped almonds.
Collection
[
|
...
]