Olive Oil Cake Yogurt Bowl

I’ve been hyper fixated on olive oil cake since I first tried it at the now-shuttered Maialino in Gramercy. Sweet, tart, rich, creamy and bitter all at the same time, it was game over for me, and every private chef dessert menu I’ve crafted since then. My dream olive oil cake has:

• An almond flour base for a tender crumb and toastiness

• A citrus element like like orange zest, Gran Marnier or Meyer lemon

• A savory edge from the olive oil + good pinch of salt

Hosting a dinner party that ends with olive oil cake, means olive oil cake with a dollop of yogurt or creme fraiche for breakfast. I turned that experience into a something doable daily (and perhaps a bit more nutritious) with this yogurt bowl.

It just so happens to be an easy, egg-free, high-protein breakfast, but you could also turn it onto a build-you-own bowl bar for brunch at home.

---

Olive Oil Cake Yogurt Bowl

Yield: 1 glorious bowl just for you

Ingredients:

• 1 cup plain whole milk Greek yogurt

• 2 tablespoons almond butter

• 1 tablespoon orange marmalade

• 2 tablespoons chopped pistachios

• Fresh orange slices

• Extra-virgin olive oil

• Flaky sea salt

Make It:

• In a bowl of yogurt, add dollops of almond butter and marmalade, swirling into yogurt.

• Top with pistachios and sliced orange.

• Drizzle with olive oil and a pinch of flaky sea salt.

  ---

Riffs: Endless

I trust you to make your own decisions when it comes to swapping in what works for you, your budget and palate, but here are few places to start:

• Any yogurt works, but I do I love plain, unsweetened Greek yogurt as a contrast to the sweet marmalade. For a more dessert-like feel, vanilla Siggi’s would be divine here. Cocojune is one of my favorite brands if you’re looking for dairy-free.

• Orange marmalade can be a bit too bitter for some. Try apricot or fig jam instead.

• Swap in any chopped nut or seeds for the pistachios. Toasted almonds, hazelnuts or sunflower seeds would all work well with this flavor profile.

• Same goes for the almond butter. I would skip peanut butter (I’m not vibing with the idea of orange and peanut together?), but tahini, sunflower butter, cashew butter or super-decadent pistachio butter (sometimes called pistachio cream) would be amazing.

• Any type of sliced fresh, sweet citrus would work. Clementines, mandarines, Cara Cara oranges, you name it.

• This is kind of a wild idea, but I would wager a drizzle of brown butter would be incredible in place of the olive oil. I told you - wild!

• Flaky sea salt adds a nice crunch, but whatever salt you use daily will do the job of balancing out the intensity of the marmalade.

  ---