How To Make A Spectacular Olive Oil Cake With Chef Susana Querejazu | Made In Cookware
This week, Chef Susana Querejazu of Lutie’s at Commodore Perry Estate is in the Made In Kitchen, demonstrating how to make a simple cake adorned with summer fruit and chantilly (sweetened whipped cream). Chef Querejazu skips the typical butter and instead relies on a special ingredient to add richness and tenderness to the cake—Texas-grown and bottled olive oil.
Little more equipment than a mixing bowl, a whisk, and a Made In Pie Dish is required, making this the perfect quick (but still delicious) dessert for any summer gathering. Here she brûlées plums, but depending on the time of year and your own local climate, you can use any stone fruit you like for an ever-changing seasonal flavor.

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