Monday, June 25, 2012

pumpkin cake with olive oil gelato

The hardest part about this recipe was explaining to everyone at the table that they were about to eat olive oil gelato. Not that it was hard to persuade them to do it, they just hadn't heard of it and might not have totally believed that there was olive oil in there. Which is funny, because that's pretty much the story in the headnote to the recipe in the book: The same thing happened with the staff and guests at Babbo when this dessert was introduced.

But once you taste, it all makes sense. If you use good olive oil. I do.

The pumpkin in the cake comes from a can, so that was pretty easy to find. The cake gets a little bit of rosemary, which turns up in a couple of desserts in the book, and is just fine. Plus, the cake is garnished with raisins that are soaked in booze.

I diverged from the recipe a little. In the picture, the individual cakes are square. Mine were round. Shrug.

Up next: Bigne and the hunt for the elusive red currant

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