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Instead, the blondies get their tender consistency from olive oil. Yeh spoke lovingly of this easy, dreamy dessert on her blog “My Name Is Yeh.” “They’re so easy to make and more casual than a cake. They stay fudgy in the fridge, so you can …
“Olive oil cake, with its dense crumb, salty-savory flavor, and ability to take on just about any topping, is a staple here at Brushland. Lots of our guests order an extra one of these and have it the next morning with tea. We let the season dictate the fruit we serve the cake with—right now it’s wild wineberries, raspberries, and blueberries.
We’ll show you how to make olive oil cake with a hint of citrus and almond.
Method 1 Method 1 of 2: Using Olive Oil as a Cooking Tool Download Article
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