in the kitchen with: jason gibb’s hazelnut mandarin polenta cake – Design*Sponge

When life gives you citrus fruit, make a cake. That’s the first thing I thought when I saw this week’s recipe for a Hazelnut, Mandarin Olive Oil and Polenta Cake by Jason Gibb, co-founder of Nudo Italia olive oil. I was introduced to the Nudo Italia brand when I read about a tasting they were having at The Little Owl/The Venue. Loving The Little Owl as I do, I saw that association as a guarantee of Nudo Italia’s quality. I pounced on the chance to get in touch with Jason and see what he had cooking. What a rewarding experience! Jason loves food, knows his recipes inside and out and doesn’t miss a beat. His recipe fits my idea of a perfect cake to a T, and his images are the first we’ve ever used on the column from an iPhone! From his photos, you can tell that his wonderful cake is moist and tall, crunchy on top and soft in the middle. Perfect! If you cannot find Nudo Italia Mandarin Olive Oil where you are, Jason has explained how to make substitutions. — Kristina


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