Quote:
Originally Posted by beppe
Smitten she is clearly a genius (photography wise for sure). Olive oil cakes are so risky though, I had a colleague that tried to learn to make it on us. At the third tentative somebody told her not to. It always came out tasting rather oily. She was using the best home-made oil by her father, from Abruzzo, about your latitude I imagine.
Your intuition might be ... precious?
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I love the Smitten site! Yes, our home-made oil is so rich, I think I will try the cake with store-bought oil tomorrow, just to see how it is.
There is also a buttermilk pie that I'd like to try, but I just made apple pie the other day, so that might be overkill.