Who doesn’t love pound cake? This classic English dessert is so-named because its name is also its recipe: a pound of butter, a pound of flour, a pound of sugar (and some eggs).

I was looking for something rich and delicious like pound cake when I saw Anne Burrell of Food Network fame make olive oil cakes. I couldn’t wait to try them. The rich fruity taste of olive oil pairs well with summer fruits, and is healthier than butter, so I figured this was a win-win food discovery. Don’t get me wrong – I love butter and use it regularly in my kitchen. But. Like everyone else who is health conscious, these days I try to find ways to use liquid plant oils whenever I can. I also used agave nectar where Chef Burrell used white sugar, but you could also use your sweetener of choice.

I love both the taste and texture of olive oil in desserts. These cakes would be a fabulous pair with most any summer fruits – I had strawberries on hand this time, but plan to make these again and top with other fresh summer fruits. Up next?  Grilled Balsamic Peach Slices on top! So many summer fruits . . . so little time . . .

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