Olive oil-almond cake with vanilla mascarpone from Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make (page 92) by Melissa Clark

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

Accompaniments: Cranberry compote

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

  • Lepa on October 02, 2017

    We did not like this at all. It had a dank, funky taste that was unpleasant. The marscapone was okay but not particularly good. I would not make this again.

  • aeader on February 12, 2012

    I made this for a large family dinner and everyone loved it. The olive oil and almond flour give the cake a sophistocated flavor. I did not have any buckwheat flour but substituted whole wheat pastry flour and it turned out very nicely. I didn't make the vanilla marscapone but did make the cranberry compote, which was excellent with the cake. The cake was quick and easy to make - will definitely make this again.

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