Alice Medrich is known for her foolproof, delicious desserts. The award-winning cookbook author tests her recipes relentlessly to ensure they hit the sweet spot. She also likes to bake with extra virgin olive oil. So we were thrilled when Alice shared her new recipe for olive oil pound cake. (Click here to see the recipe.)
“This is a simple basic cake for olive oil lovers,” Alice writes in her new book, Sinfully Easy Delicious Desserts (Artisan Books, 2012), where the cake appears. “Any extra virgin olive oil you like – from delicate to robust – will be good in the cake.”
The recipe calls for just eight ingredients, including a quarter teaspoon of salt. Other ingredients include flour, milk, eggs, vanilla, baking powder, sugar, and the olive oil. (Click here to see the recipe.)
All of our oils would be fine for this recipe, depending on your own preferences. Our Arbequina, for example, would deliver a fruity taste, while our Miller’s Blend would provide a more robust, peppery note.
You can make the cake in a tube or Bundt pan. Or you can use two 8-by-4-inch loaf pans.
Also, you can make the cake a day ahead, according to Alice, adding that “it keeps well for days.” And Alice advises you can enjoy a slice toasted, say, for breakfast.
Your friends at California Olive Ranch