Olive oil cake with crème fraîche, pistachios, orange, and chocolate
Cakes
This is a fragrant olive oil sponge cake made with rice flour—which enhances the flavor of the oil—split and moistened with more oil and filled with vanilla crème fraîche laced with chopped chocolate, pistachios, and candied orange peel. I drizzle the plates with oil as I serve as well. If you are fortunate enough to have a bottle of olio nuovo—unfiltered fresh oil from the most recent harvest, you can save it for drizzling, use extra virgin oil in the batter. Or go nuts and use the new oil throughout. <br /> <br />A note on rice flour: Use an American brand of regular or superfine rice flour. The Thai rice flour available in most Asian groceries is too fine and will not work with this recipe.
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