Saturday, April 3, 2010
Olive Oil Genoise with Strawberry Champagne Sauce
I made this Olive Oil Genoise Cake with Strawberry Champagne Sauce several times last spring. It's light and airy, thanks to olive oil, and as long as you have a stand mixer, it's as easy as can be. It's diabetic friendly and a perfect dessert for spring holiday celebrations.
It's baked in a greased, parchment lined springform pan for about a half an hour. A light, but delicious strawberry sauce with a little sugar and champagne takes no time to whiz together in the blender.
Here's a shot of some plated at a dinner party I did for a client last spring.