entertainingfoodFood & Drinkin the kitchen withkristina gillrecipes

in the kitchen with: sunday suppers pt. 2

by Grace Bonney

Yesterday the extraordinary photographer and stylist Karen Mordechai from Sunday Suppers went all out to share an amazingly butternut squash and pomegranate galette recipe with us and today she’s back with a delicious recipe for Olive Oil Loaf Cake + Citrus Rosemary Compote. If you haven’t decided on your holiday dinner yet, these two dishes together would make for an elegant and tasty meal. Thank you again to Karen and Sunday Suppers for sharing amazing sweet and savory recipes with us this week!

Best wishes for the holidays for everyone -holidays past, present, and future – and a happy entry into 2010! See you in early January! –Kristina

Credits: Styling + Photography by Karen Mordechai for Sunday Suppers, Amazing intern/helper in the kitchen/hand model Lizzy Sall

CLICK HERE for the full recipe after the jump!

About Sunday Suppers:

Sunday Suppers is a class-cooking- dining experience, pairing friends and food. The food is market fresh, local and organic and the approach is to create seasonal and fresh meals together. Started by Karen Mordechai (stylist and Photographer) Cooking classes are held in a waterfront loft in Brooklyn, NY and are taught by local chefs. The guided class is followed by a communal-table setting, reminiscent of an intimate family meal.

The food is market fresh, local and organic and the approach is to create seasonal and fresh meals together, inspiring a sense of tradition and community. If you would like to sign up for a class email info@sunday-suppers.com.

About Karen’s recipes:

Over the holidays everyone congregates in the kitchen. Bringing food and family together is what we do best at Sunday Suppers. We wanted to share recipes that were laidback and inviting, but delicious and gourmet nonetheless. Nothing says welcome home like something baking in the oven, so we have chosen a savory galette filled with hearty veggies and a crisp pop of sweet (yesterday’s recipe), and a yummy olive oil cake with citrus compote. Both recipes are simple and beautiful. Clearly we love our olive oil—this cake is to die for. You will not regret this effortless choice to end a meal with your loved ones surrounding you. enjoy and happy holidays !

Olive Oil Loaf Cake + Citrus Rosemary Compote

Olive Oil Cake

3 eggs
2 ½ cups sugar
1 ½ cups extra virgin olive oil
1 ½ cups milk
2 cups unbleached all-purpose flour
1 tsp baking powder
Large pinch of salt
Zest of one quarter of a lemon


Preheat the oven to 350 degrees.

Butter and flour a 10 inch loaf pan.

In a large bowl, whisk together the eggs and granulated sugar. Add the olive oil, milk, and citrus zest.

In another bowl, sift together: flour, baking powder, and salt. Slowly add the egg mixture, to the dry ingredients stirring just until blended. Do not over mix.

Pour the batter into the prepared pan. (There will be extra batter—this is because it can also be baked in a 12 inch round. We like having the option from the same recipe. If you make a loaf like us you can also make a muffin or two or a mini loaf).

Bake until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Let the cake cool in the loaf pan. After cooling, run a knife along the edges to loosen. Turn pan upside down, and will the cake out ! If you have problems, we suggest cutting the first slice directly from the pan to create extra removal leverage.


Citrus Compote

3 navel oranges
1 grapefruit
2 Clementines
1 lemon
½ cup dry white wine
½ cup granulated sugar
2 tsp honey
2 tsp chopped rosemary
Zest of 1 of the oranges and the lemon—reserve zest. Also juice these two pieces of fruit.

In a saucepan, combine the orange and lemon juice, wine, sugar, honey and rosemary. Bring to a boil, stirring to dissolve the sugar. Lower heat and simmer until slightly thickened (approximately 15 minutes). Remove from heat and let cool.

Peel remaining citrus and slice into rounds, approximately ¾ in. Pour the warm liquid over the fruit, and serve warm.


Suggested For You


  • Gorgeous styling, as always from Sunday Suppers. Could you please give us the source for those numbered napkins? What a fun hostess gift they would make!

  • What do you do with the reserved zest? Does it go in the pot with all the other stuff?

  • DISAPPOINTED!!! I followed ALL the instructions but my cake came out half baked, but still good. I had to let it cook for an hour and a half so the middle would fully cook. And eventually I just gave up and scooped out the middle and ate the sides. Nice crust though.

    • nicole

      wow, those are a lot of exclamation points. does your oven run a bit on the slower side? i had to cook mine for an extra 20-25 minutes because my oven is weird and slow (and generally crappy). an hour seems like way too much though- do you live in a high altitude by any chance? i’ll email our food editor and ask for her tips.


  • Hi Nicole, so sorry to hear that you had any difficulty – I would agree with Grace- oven times may vary depending on how old/efficient they might be. In which case, I would use a smaller loaf pan or perhaps a wider round cake pan which takes less time to bake. hope that helps ! And Nora, yes – I would add the zest in or sprinkle it as a garnish later.

  • Great photos; any idea on where can one find those napkins with the dimensions and title printed on them?

  • I’ve made this several times now – the first time I baked in a 9×13 and the cake came out PERFECT, subsequent bakings have resulted in raw middles as with other readers. Also, it was tough to eat the fruit with all the pith in the middle and the outsides – the second and third times I peeled the fruit with a chef’s knife and segmented it instead. No pith, many many opportunities for beautiful layouts, perfect.

  • Mine turned out perfectly, I followed the directions almost exactly (I only had about a half a cup of olive oil). Great directions! Thanks!