How was your holiday weekend? We finished putting all of our outdoor areas together (we anticipated hosting outside on the patio), but it rained the entire weekend. We need the rain, so no complaints here- we were able to move our party and guests inside with no trouble at all. I was just happy to be with friends and hosting at home again. I wanted to kick off this short week with a fun recipe I tried over the long weekend. It’s perfect for summer, easy for parties, and is definitely one I’ll make again in the future. This olive oil cake is fragrant, citrusy, sweet, a little tart, spongey, and dense- all at the same time. It’s a flavor profile I wasn’t expecting, but immediately loved. It’s also one of those recipes that you can dress up and adjust however you’d like. You could easily add your favorite toppings, fruit, dollops of fresh whipped cream, or drizzly syrup to the top for a personalized look and taste. The options are really endless with this one. The Campari pairs very well with the olive oil, and it has me dreaming of an upcoming Italian getaway. Emmett & I just finished planning our 10-year anniversary trip and we’re headed back to Italy! We snagged flights on sale, and I’m already dreaming of eating my way through Tuscany and sipping late summer cocktails on the Amalfi Coast after a dive. This cake kind of encompasses all of those wonderful things and summer feelings! It’s perfect for the season ahead and comes from one of my favorite cookbooks, Dinner in French by Melissa Clark. Click through for the recipe- or pin this one for later! Continue Reading
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