TEMPORARILY OUT OF STOCK
Let us notify you by SMS when this product is back
This olive oil cake will take you on a trip to the lavender fields of Provence. Made with loose leaf Lavender tea from Pyur PH, it’s a delicate and flavorful cake. It’s aromatic, with floral aromas that are soothing and mesmerizing. Its flavor is distinct, with the real lavender buds adding herby, earthy notes with subtle minty hints.
This cake has a beautiful balance in terms of soak, where it is not greasy, but just brilliantly moist. And the olive oil, despite it having such a distinct flavor, is wonderfully subtle.
Take our word for it: the older it is, the tastier it gets. This cake gets better with each day, and will reach its peak flavor (and what flavor!) on the fourth day from the day it is baked.
The Provence is not overly sweet, making it the perfect dessert to an elaborate and special dinner, where rich food is served. You can enjoy it either chilled, or at room temperature. Pair this cake with a Riesling. This wine has a sweet taste and flowery aroma, and its subtlety lets the lavender’s fragrance grow on the palate.
You may also pair this cake with a Moscato d’Asti that exudes fresh and sweet scents, with hints of citrus, honey, and lime on the palete.
Of course, you don’t have to wait for a nice dinner with all your friends to enjoy this cake. Have it for merienda, with a nice cup of tea. It’s absolutely perfect for when you’re wanting something sweet but not cloying. This’ll definitely hit the spot.
Casa Saporzi is founded by The Bow Tie Duck’s Co-founder and Chief Operations officer, Raizza Encinas. She started Casa Saporzi as a baking project to allow her to have days (outside of Bow Tie Duck work) to be in her favorite place, the kitchen. The one true place that she feels grounded and that allows her to unwind.
Her love for the kitchen is inspired by her late grandmother Columbina, the homemaker of a family of seven kids. Her grandmother was so engrossed in the kitchen during her days that she started amassing a collection of her own recipes, typewritten (with a typewriter!) in little index cards. These recipes, both for scrumptious, homey dishes and loved baked desserts, have been been passed down within the Encinas family and has inspired a number of members, including Raizza, to continue the tradition of home cooking and home baking.
Casa Saporzi’s name comes from the word “sapor,” which pertains to the substance in food that produces taste and flavor. It is also an amalgamation of the names of the owner’s cats. This dual meaning perfectly reflects what Casa Saporzi stands for: quality food made with all the love of a home kitchen.
Casa Saporzi offers a range of home baked treats such as olive oil cakes and cookies and will soon offer a variety of original creations.
Keep olive oil cakes in an airtight container, either at room temperature or in the refrigerator. It will last for about 7 days at room temperature, and around 18 days in the refrigerator.