This recipe was inspired by the waffles from one of our favorite Carmel restaurants, The Little Swiss Cafe. My boys and I love their crispy Belgian waffles so I dusted off my waffle maker and decided to do something special with our Blood Orange Olive...
A Quail and Olive version of the classic Olive Oil Cake from America’s Test Kitchen. Our lemon olive oil adds a subtle yet noticeable lemon flavor and the crackly sugar crust top adds just the right amount of sweetness.
