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When seeking a dessert to go with the bumper crop of summer berries, look no further than Sarah Rich’s olive-oil-rich cake. The co-chef at San Francisco’s insanely popular Rich Table uses olive oil to add a modern finish to an otherwise rustic dessert. At the restaurant, Rich caramelizes individual slices on the stovetop, but we love this cake equally well served straight from the pan with a berry compote spooned over the top. We also love it for breakfast, but that’s another story...
Serve this rustic cake with a simple berry compote.
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