Olive Oil Cake with Raspberry–Lavender Jam, Whipped Crème Fraîche, and Pistachios | James Beard Foun
Try this recipe for a light and fruity olive oil cake from Beard House chef Jennifer McCoy.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 large eggs
- 1 cup granulated sugar
- 1 cup whole milk
- 3/4 cup olive oil
- 1 cup heavy cream
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