Honey Olive Oil Almond Cake

Honey Almond Olive Oil Cake - Life Love Food

I have just recently come to terms with the fact that, for the biggest part of my life, I missed out on one of the most delicious things nature has to offer: honey. Unlike, say,  beetroot, which I continue to dislike no matter how much I try to masquerade it under thick layers of horseradish-injected dressings or to blend it into chocolate cake (I just can’t get past the very earthy flavour), my feelings towards honey have changed with me. They grew as I grew, from childhood to adolescence to adulthood, increasing and amplifying at every stage, spreading like a spoonful of oil on a smooth surface, slowly, unavoidably. And so, I gradually went from being the kid who couldn’t stomach a drop of it to the grown-up addict who eats her weight in liquid sugar, jar after jar after jar.

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Squash Cannellini Rosemary Soup

In these quiet days after Christmas and New Year, after the excitement of the holidays has subdued, after the feasts and the family, the chatter and the clinking of chalices, I revert to soup – my safe harbour, my antidote against excess. Soup seems like a good metaphor for these first days of 2017: unshouty, unshowy, soothing. The same could be said for my kitchen windows, which, like my thoughts, have often been fogged, steamy, and heavy with condensation. Perhaps because of this, soup is all I want to eat. And, consequently, it’s all I want to talk about. So there, let’s talk about it.

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Flourless White Chocolate Citrus Cake

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I spent two weeks at home in Veneto in late October and, in retrospect, it seems to me as if all I did was baking. I arrived the day after my birthday (I’ve officially entered the last year of my twenties) and kicked off all celebrations by firing off the oven. Then, a week later came Mum’s birthday, and with it came more cake. Nothing fancy, you see; nothing whose sight had people going ‘oooh, and ‘aah’, and take their phones out of their coat to snap a photo. No, nothing of the like. In both cases, all I produced was a rather unassuming number; minimal cake affairs that could come together easily, and with barely any washing up.

Practicalities aside, the truth is that neither Mum nor I have much of a sweet tooth. We like cakes, but multi-layer frosted cakes are very much lost on us. Our preference goes towards crumbly fruit tarts and rustic cakes that are possibly not too sugary.  Which is why our birthday cakes often look just like any other cake we’d bake throughout the year…only, with sparklers on top.

Incidentally, both birthday cakes happened to have ground almonds at their core. One was an apple frangipane tart (more of which in a future post). The other (this one), a dense flourless white chocolate cake scented with citrus zest. That in both cases I reached out for the jar of almonds might as well be a coincidence. More likely, though, it’s a cake genre that just appeals to me and I’m instinctually drawn to. I might just as well blame it on my Venetian genes.

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My Venice Food Guide (New Edition)

Venice October 2015

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Venice is one of those cities that will never cease to amaze. Its beauty – so elusive, always on the verge of fading away – moves crowds. Its charm never comes amiss, and yet so much of it is invisible to those who don’t dare to explore a little further. For them, Venice will always just be a just handful of gorgeous landmarks that are, alas, often too crowded to be truly enjoyable. But for those who take the time to adventure beyond the beaten track reward awaits, in the form of suggestive alleys, stunning palettes, picturesque canal views, and glimpses of daily life in this charming city.


In this sense, one could think of Venice as a city with many faces. It has a shiny facade made of glittering palazzi and luxury hotels, fancy cafés and chic restaurants. On the other side of the spectrum is a backdrop of crass vendors selling cheap merchandise. In the middle is its true soul – its most enjoyable side, made of residents, students, workers, normal people. This is the side of Venice I encourage people to go and find, far beyond the crowds. That’s the side of Venice I wished everybody would see.


Venice’s food scene reflects this multifaceted soul. On the one hand, you’ll find the finest dining catered to the global elite. On the other, dodgy eateries dispatching rubbery pizza by the slice or microwaved lasagna. But once again, the truth is in the middle, which means that Venice’s truest, most exciting cuisine is to be found in neither places, but rather in a handful of osterie, restaurants and wine bars (especially the wine bars! no one does wine bars better than Venice) where history and atmosphere meet an active engagement in preserving an aspect of the Venetian food culture (being this a ritual, a recipe, or some rare local ingredient) and a continuous commitment to serve good, honest food. This is where I like eating; where I like taking friends; and where I like showing visitors for a deeply Venetian experience.


With this in mind, I gathered a few of my favourite places to eat and drink in Venice and put them together into this Venice Food Guide. The premise is, I don’t believe there’s still such a thing as Venice’s best-kept secret. When it comes to good spots to eat in Venice, rest assured that every restaurant, every hole in the wall in the city has been written about, reviewed, critiqued, rated, found. You’ll find tourists, few or many, wise or clueless, pretty much wherever you go. And yet neither is this a bad sign nor does it lessen a place’s worth. I’m all for sharing the experience with whoever is interested in discovering part of Venice’s culture through its food. This, after all, is the ultimate scope of this guide, which I hope you’ll find useful, reliable and, most of all, enjoyable.

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Pumpkin Olive Oil Chocolate Cake

Pumpkin Chocolate Olive Oil Cake

I’m writing about this lovely pumpkin olive oil chocolate cake from my new kitchen in London. Now, if I lift my head from the computer screen and glimpse at the little back garden just outside the kitchen door I see a quintessentially English photogram. The weather is cloudy, a bit gloomy, chilly but not cold. There’s a mild wind that makes the vine growing along the wooden fence bounce and dance – a slow waltz, maybe. Earlier I saw a squirrel jumping over onto our portion of pebbles. I suspect it’s hiding its acorns in our yard, but I might need to investigate further.

It feels good to be here. This autumn feeling has a soothing effect on me – it slows my pace, makes me more focused. I have skipped this season twice this year. Now I realise that I missed wishing for the comfort of a woollen blanket, of a pot of stew bubbling on the stove for the good part of an afternoon. I now have many such days to look forward to here. Which is why, so as not to arrive unprepared, with me I brought a few recipes to match the spirit of the upcoming season. Long braises and spiced cakes I am eager to try.

But first, this cake.

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