Deliciously Simple Olive Oil Cake by Samantha Seneviratne
When it comes to cooking, I pride myself on my skills. From neatly breaking down a chicken and whipping up mayonnaise from scratch to pleating dumplings, rolling futomaki, and even transforming carrots into artistic roses, I’ve done it all. However, there’s one culinary task that continually eludes me: taking butter out of the fridge to soften it before baking.
This is precisely why, whenever I’m craving cake or need to contribute one to an event, I turn to an olive oil cake. The recipe by Sam Seneviratne stands out as particularly exceptional and remarkably easy, as evidenced by its perfect five-star rating and rave reviews from those who have tried it. This cake is an excellent way to showcase that special bottle of olive oil you may have—one that’s rich, fruity, and a little spicy.
What makes Sam’s olive oil cake even more delightful is its versatility; readers have reported countless adaptations, such as swapping lemon zest for the vanilla extract, incorporating minced rosemary, or topping it off with a generous sprinkle of chopped almonds. Most importantly, this cake doesn’t require the foresight and planning that butter does. Olive oil cake is here to save the day!
Springtime Cooking Adventures
As spring approaches, albeit in fits and starts where I live, my cooking reflects the seasonal transition—an exciting blend of comforting cold-weather dishes and lighter fare perfect for warmer days. Perhaps your weekly menu is a delightful medley of the same?
- For a “What, more snow?” Saturday: Try the lush seco de pollo (Ecuadorean chicken stew) from Kiera Wright-Ruiz’s cookbook, “My (Half) Latinx Kitchen: Half Recipes, Half Stories, All Latin American,” as adapted by Ligaya Mishan. “Submerged in broken-down tomatoes, naranjilla, and beer, the chicken lounges, loosens, and relents,” Ligaya writes. Honestly, I aspire to be as relaxed as that chicken! (And if you can’t find naranjilla, orange juice works perfectly as a substitute.)
- For an iced-latte Sunday: Savor the honey-and-soy glazed chicken thighs from Kay Chun, which exude strong “outdoor eating” vibes, even though they are roasted on a sheet pan in the oven. Pair these delectable thighs with Ali Slagle’s orange-ginger Brussels sprouts or Sue Li’s one-pot kabocha squash and coconut rice, both of which are new recipes that shine during this transitional season. I also envision a vibrant platter of Rick Martínez’s salpicón de pescado — a spicy, citrus-marinated fish perfect for piling into tortillas for delightful tacos.
- For a Monday that’s simply beautiful: Indulge in brownies. Similar to the olive oil cake, Lidey Heuck’s brownies require no softened butter; instead, they call for melting butter with sugar and chocolate chips. These crinkly-topped treats may not erase the fact that we spent a stunning spring day indoors working, but they certainly make that time spent inside a bit sweeter.
