This intriguing recipe comes from my friend Fritz Blank, chef-owner of Deux Cheminées, one of Philadelphia’s loveliest restaurants. I like to use pure, rather than extra virgin, olive oil to prepare it.
Serve a wedge of the cake with some of the sliced oranges. Fritz suggests a scoop of vanilla ice cream or orange sherbet as a good accompaniment.
Double wrap the cakes in plastic wrap, keep them at room temperature, and use them within 24 hours. Or freeze them for up to a month. Defrost and bring them to room temperature before serving.
© 2008 Nick Malgieri. All rights reserved.