aka your new fave olive oil dessert + Lisbon tips!
This looks like a dream, maybe a silly question but are we using EVOO or just olive oil in the cake? Thanks 😊😊
Hello, how wobbly should the top be when you take it out of the oven? Thanks
Hi Nicola, quick q, do you think you could use GF flour for this? as it isnt meant to have such a cakey texture?
I would like to try this in an even smaller 4-inch round. What would you suggest for baking time? My first thought was 8 minutes at 180 C.
Just tried it with 12 minutes in a 6 inch round. Didn't work at all and came out completely liquid. Something in this recipe seems to wrong
Hello! This looks amazing! Is this meant to be served at room temp if I serve it the same day it comes out if the oven? If I serve it the day after, do I serve it cold straight out of fridge? Thanks so much!