This cake appears quite simple, when actually it is one of the most fragrant, moist and decadent cakes I know. You read correctly–instead of any butter, the rich flavor agent in this cake is extra virgin olive oil; both in the batter itself and drizzled on top of the warm cake as it cools.  The oil gives an inherent rich taste and crumb to the cake, and when mixed with lighter-than-air cake flour, almond flour, eggs, lemon zest and juice, and a liqueur of your choice, things get even more exciting!  I like serving this olive oil cake with a few dried figs and few piney rosemary leaves for garnish. (Oh…and a nip of port or brandy will accompany each slice very well indeed…)

(To view this recipe, click on the following link: https://www.bonappetit.com/recipe/olive-oil-cake )

Tagged: almond flour, amaretto, Bon Appetit, Bon Appetit magazine, cake, cake flour, dessert, eggs, extra virgin olive oil, Gran Marnier, Italian cake, Italy, lemon juice, lemon zest, olive oil, olive oil cake, springform pan, vanilla