Sherry and Olive Oil Pound Cake

Alice Medrich's Sherry and Olive Oil Pound Cake marks the high point of my experiments with olive oil. The original recipe is featured in Pure Dessert. You can find the recipe online here and here. There are a couple creative versions with tangerines and clementines as well.

Heres what I did:
1. Followed the recipe to the letter, including all instructions about sifting, whisking, temperature of the eggs and such. sigh. How the mighty have fallen.
2. Baked in a two loaf pans, one glass and one metal.
3. Made the cakes the night before and served with strawberries in balsamic vinegar. Many thanks to the generous gifter of said balsamic vinegar.



The verdict:
Moist and fluffy, this cake has GREAT texture. The metal pan worked much better than the glass one. The sherry and orange came together beautifully. Its the perfect elegant well-behaved dessert. Not cloying, not brash. Tried the cakes toasted a couple days later and they were still very good. This will become the Leela Naidu of my dessert repertoire. Serene, classy and ages well.

Tartlette is hosting SHF # 43 - May 2008 with a Citrus theme! Hope to see you at the round up!