April 2021 Honorable Mention - Sun Dried Tomato Olive Oil Cake with Whipped Ricotta and Tomato Jam
This perfect springtime cake submitted by Lauren Williams brings about sweet smells of fresh lemon and fennel to the kitchen. Myself and the rest of the test kitchen team at Mooney Farms loved preparing Chef Lauren's recipe, as we do not often recieve dessert entries! The very Italian cake flavor transports the mind to the sunny open landscapes of Tuscany. In each dense bite you will enjoy creamy ricotta with a touch of sun dried tomato jam. I loved Lauren’s idea of whipping the ricotta to give it the light viscosity married to the flavors of the olive oil in the cake. Using ripe lemon from the orchard and fresh rosemary from the estate garden to plate, it will excite your guests by its amazing presentation and luscious flavor.