Olive Oil & Almond Cake
Apr 1, 2019
This showstopping dessert will wow your crowd with both its looks and its taste. The combination of moist cakes, mascarpone icing and orange cream is a match made in heaven.
This dairy-free cake, with its dense crumb and bold dark chocolate flavour, is the perfect ending to a Hanukkah dinner. If you don’t have a fancy-shaped Bundt pan, any 10-cup (2.5 L) Bundt pan will work.
We use both olive oil and butter in this recipe: butter for its unique flavour, olive oil to keep the saturated fat to a minimum. You can use all oil or all butter if you prefer.
Using olive oil instead of butter makes this lovely light green purée vegan.
If desired, garnish with shavings of Parmesan cheese or drizzle with a touch of extra-virgin olive oil.
Lemon and olives pique taste buds with lively flavours. Serve with oven-roasted potato wedges tossed with olive oil.
Dip crusty bread first in olive oil, then in Dukka (which originated in Egypt) for an unusual and delicious appetizer.
Dress up your regular salad with torn lettuce by drizzling some homemade tomato vinaigrette, made with good quality olive oil, on top.
Olive oil and garlic enhance the bright, sweet flavours of cherry tomatoes to serve on slices of crusty market-fresh baguette.
