Macchialina – Lemon Olive Oil Cake with Blueberry Compote

$2.00 – $12.00

“This is one of my favorite go-to dessert recipes for parties because it can be paired with anything – fresh macerated fruit, whipped cream, gelato, or served plain with powdered sugar on top. Be sure to use a good extra-virgin olive oil because you absolutely taste that flavor in the cake itself!

A pro tip on the lemon paste, you can certainly use fresh lemon juice and zest, but by boiling the lemons, you get a greater depth of flavor. You can also make the lemon paste in large quantities, portion out, and freeze to add to a variety of recipes such as cakes, creams, pasta fillings, etc.” – Alix Furjanic. Baker, Macchialina

Recipe contains gluten, eggs, and dairy.

Select Recipe

Description
Additional information

GIVING BACK

This recipe gives back to The Last Prisoner Project.

Imagine sitting in a cell for years, decades, or even for life, convicted of an activity that is no longer a crime, while thousands of other people build intergenerational wealth doing precisely the same thing. That is the situation that over 40,000 cannabis prisoners face today in the United States alone, while countless others languish in jails and prisons worldwide. The Last Prisoner Project is a nonprofit coalition of cannabis industry leaders, executives, and artists dedicated to bringing restorative justice to the cannabis industry.

BAKER ALIX FURJANIC’S STORY

Naturally leavened dough is what this baker is all about. Alix Furjanic (re)joined the Pirolo family at Macchialina after spending five years on the West Coast, where her love of baking grew into an unstoppable passion. Alix’s naturally leavened arsenal of baked goods is available exclusively through Macchialina and her secret bake sales–follow her on Instagram @TheCrumbChronicle for exclusives.