Comments on: zucchini olive oil cake with lemon crunch glaze

By: C

Sat, 05 Jun 2010 01:37:13 +0000

I have always used olive oil in my cakes and recently found that canola oil is much less expensive…so I bought it… to my dismay, it isn’t even close to the quality of using olive oil. I never knew what a difference I was making by using the EVolive oil.

By: Charles

Charles — Tue, 27 Apr 2010 02:34:28 +0000

Of course they make a cake out of olive oil at Babbo…of course. Looks good, even though I think zucchini are mutant freak-veggies. And the glaze…beautiful.

By: mindy M

mindy M — Wed, 23 Sep 2009 01:03:44 +0000

This is a great idea for a fantastic cake. I’m definitely going to give it a try. I think it’ll go over with a bang!

By: Mara

Mara — Tue, 22 Sep 2009 17:48:26 +0000

what an interesting flavor combination! I will have to give this one a whirl. Thanks!

By: Bren

Bren — Wed, 16 Sep 2009 03:17:13 +0000

crunch cake is right up my alley and mood! loooove it. get it girl. nice looking cake. trip is postponed, by the way. Spring. will email you.
hugs.

By: Jen @ MaplenCornbread

Jen @ MaplenCornbread — Sun, 13 Sep 2009 19:57:18 +0000

This sounds amazing!!!! I love the CRUNCH glaze! mmmm

By: Meg

Meg — Sun, 13 Sep 2009 03:09:15 +0000

Now this is the way to sneak some extra veggies in! What a great cake.

By: claudia (cook eat FRET)

claudia (cook eat FRET) — Sun, 13 Sep 2009 01:39:33 +0000

yve – the glaze is GOOD. but even without it, it’s cakey not side dishey…

By: yveala

yveala — Sun, 13 Sep 2009 01:34:45 +0000

wow, i’m loosing the glaze and this baby is replacing a kugel and joining us for rosh hoshana..think it freezes well?
(you know jews need to freeze)

By: chefectomy

chefectomy — Sat, 12 Sep 2009 17:42:32 +0000

Don’t mess with a 13 year old…nice compromise.

–Marc

By: vicky, NYC

vicky, NYC — Fri, 11 Sep 2009 23:28:02 +0000

my goodness. that cake looks heavenly. i like everything about it which means i need to go buy some zucchini tomorrow at the market. my family thanks you! i may try it with ww pastry flour.

By: Mary

Mary — Fri, 11 Sep 2009 03:33:45 +0000

Cake!!! Gimme that cake!!!

By: Becky and the Beanstock

Becky and the Beanstock — Thu, 10 Sep 2009 13:57:53 +0000

I know you have a lot of performance anxiety over baking (me too) and yet your baked goods — the ones you choose to show us, anyhow — always look amazing. LOVE olive oil in baked goods (lemon olive oil thyme cookies — yum!). I’m so excited about summer-into-fall food — so ready for cooler weather and warmer food!

And, yeah. Long live the Simpsons!

By: Kristie

Kristie — Thu, 10 Sep 2009 13:14:54 +0000

Of course they make a cake out of olive oil at Babbo…of course. Looks good, even though I think zucchini are mutant freak-veggies. And the glaze…beautiful.

By: Brooke

Brooke — Wed, 09 Sep 2009 22:06:08 +0000

It really does help to follow the recipe when baking. It’s all science-y and stuff. At least that’s what we told ourselves in culinary school when we pastry people had to weigh everything accurately, and the food side got to just dump ingredients into a saute pan.

This cake looks really good. I’m gonna try it.

By: nancy at goodfoodmatters

nancy at goodfoodmatters — Wed, 09 Sep 2009 15:10:04 +0000

aahhhh….a week for wonderful cakes…..thanks for sharing this recipe; I’ve been wanting to use olive oil in a sweet way—-this looks to be the perfect vehicle. love the seasonality of this dessert.

By: foodieatfifteen

foodieatfifteen — Tue, 08 Sep 2009 14:39:22 +0000

Had some awesome olive oil gelato a few weeks ago. I just love the thought of adding olive oil into desserts. The basil addition sounds great too.

I’m writing you from homeroom and I’m wishing I had some in my lunch!

By: heidirobb

heidirobb — Tue, 08 Sep 2009 12:50:17 +0000

Feels so good to have success in the baking kitchen.
Love the basil.

By: katiek @kitchensidecar

katiek @kitchensidecar — Tue, 08 Sep 2009 04:20:41 +0000

this so up my alley. i love moist quick breads.

mario, gimme some!

By: denise (chez danisse)

denise (chez danisse) — Tue, 08 Sep 2009 01:46:44 +0000

I’m all over this!

By: Lauren

Lauren — Tue, 08 Sep 2009 01:06:44 +0000

beautiful…

By: lo

lo — Tue, 08 Sep 2009 01:03:17 +0000

Love the look of that cake — and not just because olive oil cakes always seem to be so incredibly tasty… this one has great flavors going on. Isn’t it great when you can persuade a 13-yr old to try something new and wonderful? Truly the best compliment that she loved this cake…

By: Lesley

Lesley — Tue, 08 Sep 2009 00:25:28 +0000

I have learned my lesson about following baking recipes…for the most part. This cake looks great, but I would have been tempted to put some lemon juice and extra ginger in it (and would have ruined it, I’m sure).

By: claudia

claudia — Mon, 07 Sep 2009 18:52:35 +0000

robert – i just made a very french buttercream and without a seriously detailed recipe i’d have been in deep deep trouble… and elsa loved the finished product!

By: Robert

Robert — Mon, 07 Sep 2009 18:45:35 +0000

Fret,

Gramdma moans about the whole recipe thing………..But hey, if its workin for you.

Not that there is any left, but would the kids eat it?