You could say I’m on a cooking binge.  We went over to a friend’s house for dinner and took this insanely delicious olive oil cake with blackberries and a lovely beerenauslese dessert wine.  The recipe comes from Danny Meyer’s restaurant Maialino in NYC, and anything he does is a winner.  Dessert chef Jennifer Shelbo’s lusty take is dense, rich, and unctuous, right down to the macerated berries tinged with orange zest, sugar and olive oil. I’m going to post the picture post-dinner, because that’s what was left before I could get a snapshot…but then again, that’s how you know its good!


Recipe here: