Kosterina’s new cake is festive for spring, covered with a layer of confectioners’ sugar or gussied up with sorbet.
Kosterina extra-virgin olive oil, made in the Peloponnese in southern Greece, has been sold in the United States for about a year. Now the company has introduced an olive oil cake: a moist, delicate layer made with yogurt, a hint of orange and the company’s golden, slightly assertive 100 percent koroneiki olive oil. The cake is lovely just dusted with the powdered sugar that comes alongside, but it also justifies some orange sorbet or whipped cream and lightly poached Clementine segments. (You could also add seasonal berries.) Shipping to the Northeast is $10; elsewhere, $15. It holds up to a week in the refrigerator. Order by March 30 to have it in time for Easter.
Kosterina Extra Virgin Olive Oil Cake, $38, kosterina.com.
Follow NYT Food on Twitter and NYT Cooking on Instagram, Facebook, YouTube and Pinterest. Get regular updates from NYT Cooking, with recipe suggestions, cooking tips and shopping advice.
"cake" - Google News
March 16, 2021 at 12:31AM
https://ift.tt/3eISlnU
A Greek Olive Oil Cake in Time for Easter - The New York Times
"cake" - Google News
https://ift.tt/2o81WMZ
No comments:
Post a Comment