I have something of a reputation for being bossy in the kitchen. I can’t help it! I can’t bear to know that something isn’t going to turn out the way I want it (due to someone else’s help…because goodness knows most of my attempts are disasters anyways). I guess I’d just rather it be my fault if things go south.
When I’m visiting friends and family, most are happy to stand aside and let me take over. This was the case last weekend when I was visiting a family member who happened to be celebrating his birthday. Obvi, this was my time to shine.
Being a hot, beautiful August weekend, I wanted a recipe that screamed summer. I came across this delicious recipe for Italian Olive Oil Cake and, after drooling all over my keyboard, I knew it was a winner.
If you remember some of my previous birthday cake attempts, you’ll recall I really struggle with editing. When I saw that this cake included so many components (whipped mascarpone cream, lemon curd, and a lemon berry sauce) I knew I’d found a recipe after my own heart.
The place I was staying obviously doesn’t share my obsession with excessive accumulation of kitchen baking and cooking tools, so I had to McGyver a few times to make do. There weren’t any major compromises; for example, I baked the cake in a skillet instead of a spring form pan.
If you haven’t tried olive oil cake, get on it. Stat.
Like I said, compromises were made.
Here’s where I got to embrace the excess.
The best part about this cake is the LAYERS. Cake, curd, cream, berries and repeat! Am I alone in wanting to eat cake for all meals of the day? Imagine tossing aside the granola and eating cake for breakfast? (I’m talking more than just muffins and pancakes, folks.)
This cake was so good. It was seriously a challenge not to sneak bites of it during the whole visit.
What could you just eat for breakfast, lunch, and supper?