Rich and buttery with big almond flavor, this cake is mixed in seconds in a food processor, but it tastes fancy and sophisticated, and it keeps for days.
The classic Opera Cake is a work in six acts.
This recipe embodies the stillness of women who were unselfish givers inside and outside the home.
Baking with olive oil has been a way of life for Mediterranean cooks, and is gaining steam in America. In California, where olive oil is produced and citrus grown, this cake is as common as a yellow birthday cake with chocolate frosting.
We found that we could pile the crumb topping high on this cake—just like they do in Jersey—by paying special attention to the types of flour and sugar we used in each layer.