For the few ingredients and time it takes to get this cake in the oven (under 10 minutes), I don't think it gets much better than this. I was skimming through "The Babbo Cookbook" and was reading some of the dessert recipies. Then I came across this one. Mario says its one of the dishes Italians really eat in the afternoon with a glass of vin santo. That's all he needed to say.
It calls for only a handful of ingredients, all of which I had on hand. I broke out the KitchenAid and mixed together the batter in the time it took Heather to finish half of a sandwhich.
Into the loaf pan.
And into the oven for 45-50 minutes. Heather went to take Sebastian for a haircut and I asked that she stop by the wine shop to pick up some vin santo. She brought back Bellini Vin Santo del Chianti.
Here's the loaf.
And here's the dish, with the vin santo.
We absolutely loved this cake. My mother makes an olive oil and orange zest cake, so the idea of olive oil in dessert isn't new to us. In fact, Mario makes a delicious olive oil gelato at Otto. But the idea of rosemary in the dessert is what sets this apart. The cake is slightly sweet from the sugar, fruity from the olive oil (we used one from Puglia), and a a bit savory from the rosemary. This dish flirts with your sweet and savory senses, really teasing you and pulling you in both directions--almost like it doesn't know what it wants. It's very sexy for a cake. "Like a good Italian woman," I told Heather. She rolled her eyes, naturally.
Oh, that does look sexy! I would so eat that. Sounds wonderful.
Why didn't you post the recipe too?
Hi Troy, if you send me an e-mail at david@cookingbabbo.com, I will share the recipe with you. Because I am cooking all the recipies from the book, I can't post each recipe. But if something in particular interests you, just drop me an e-mail. Thanks.
David
I go to your site once in a while and I must say that I like your template!