Ever since the bit of time I spent in Greece, and subsequently buying Greek cookbooks, I've been intending to make one of those lovely olive oil cakes popular around the Mediterranean. The idea is a little off-putting, but they have two good things going for them: 1. the excellent taste and 2. the ease of putting one together. Being as we are celebrating my grandson's 21st birthday today, and as I was making a chicken curry, my thought was that this Rosemary Olive Oil Cake would be an excellent dessert pairing , accompanied by a light sorbet.
I used a recipe by the incomparable chef, Mario Batali, from my well-thumbed copy of his The Babbo Cookbook. You can see from the above just how easy it is.
I brushed the cake pan with a bit of olive oil and dusted the top with confectioner's sugar, other than substituting the loaf pan for a round spring-form one, those were my only changes. I let it cool on an upside down colander, with the side removed. Worked beautifully. The aroma is divine.
A subtle, mildly rosemary flavored, not too sweet, moist cake which went well with lemon sorbet. And glasses of my Lemon Mead. I'll be sharing this lovely dessert with all of you at Beth Fish Reads for her Weekend Cooking event. Cheers! Check out lots of good food and books too.