David Lebovitz is one of my favourite bloggers. He also worked as a pastry chef at Chez Panisse, where I did a two month “internship” way back in 1999. Every Tuesday and Thursday I would work in the beautiful mahogany-framed kitchen and help make apricot and cherry upside-down cakes, snappy ginger cookies, and the famous Clay’s chocolate ice-cream (made with butter!).
One time, I had to separate 72 eggs into a white plastic bucket. Trembling, I used a little ramekin to separate each white first. The pastry chef asked me what I was doing. I explained to him, as if he were a child, that I was concerned about ruining the batch with a drop of the ember yolk. He smiled and walked on.
This Zucchini, Almond and Olive Oil cake has nothing at all to do with Chez Panisse. David Lebovitz does have something to do with this cake though and I saw this on his blog a week or so ago. I wouldn’t ordinarily repeat a recipe from someone else’s blog. But this is a green cake (vert-vert=green). It’s a little bit nutritious which I like. And insanely delicious which I also like. The cake sparkles with bright flecks of green, heady with cinnamon, nutmeg, ginger and cloves, bathed in a lip smacking sweet-tart lemon sugar glaze.
It’s moist. It’s delicious. It’s …
