I don’t cook every day so, when I do, I tend toward the complex. Yet I was drawn to this recipe for Greek Walnut Cake, posted on my favorite newspaper food site (the Los Angeles Times). Part of the allure, I suppose, was that I had all the ingredients in my house — a bonus on a rainy February day.
The other factor: curiosity. Here was a cake with olive oil and milk (and no sign of my usual butter). Where you whip eggs into the flour and other dry ingredients; no creaming of anything. Where a hefty dose of allspice should overpower the gentle walnuts. Yes, it appealed to my contraryness.
But I didn’t guess that just a few ingredients combined counter-intuitively would meld into a sublime dessert a once nutty, moist, sophisticated and so much more than the sum of its parts. It shouldn’t have been this good. But it was.
BREAKING NEWS: The LA Times liked this photo so much they published it in the food section. See here: http://www.latimes.com/features/food/la-fo-reader-recipes-pictures-102210,0,7167768.ugcphotogallery