Lemon-poppy seed olive oil cake from Bestia: Italian Recipes Created in the Heart of L.A. (page 251) by Ori Menashe and Genevieve Gergis and Lesley Suter

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Crème fraîche whipped cream; Blueberry mascarpone ice cream

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ellwell on May 22, 2024

    Meh. I have had better lemon poppy seed cakes. It’s a little too moist for me. The head note warned it was “pudding-y and I am not a fan of a gooey cake. I am wondering if the texture could be due to the fact that the directions for reducing the juices were unclear. I may have used too much in the end. The directions to beat the eggs until just foamy was also a little unclear to me. I think the cake would have been better if I had beaten them past that point. Not a repeat for me.

  • bwhip on January 03, 2019

    I love this cake. So simple, but so very flavorful! Great texture, nice and moist with a crispy edge, and the poppy seeds give it a nice added depth. Just great all by itself. Excellent recipe.

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