When Artists Meet Hospitality… and Dessert Wins

Recipes

Sep 11

*Olive oil cake, the sweet ending to our Suffolk Plein Air welcome dinner at The Truitt House.*

In Suffolk, we have a tradition: when plein air artists arrive, you feed them on their very first night. It’s our way of saying, welcome, you’re family now. And you know me—I couldn’t wait to feed them.

We had four artists around the table—one from Taiwan, one from Virginia, one from Wisconsin, and one from North Carolina. Talk about a mix! Each of them came with not just their paints and brushes, but their stories, their accents, and their way of seeing the world. That’s what I love most about Suffolk Plein Air—it’s not only about the art. It’s about the people, and how this event pulls all of us together.

The table was set, the candles were lit, and before long the house was full of voices and laughter. The conversation started quickly—no polite small talk, just straight into the good stuff. Within minutes, it felt like we’d known each other for years.

That’s the magic of sharing a meal.

Simple, honest food—nothing fussy. Just good ingredients cooked the way they should be.
**The Cake That Stole the Show**
Now, let me tell you about this olive oil cake. It’s proof that you really do get what you pay for. This is not the moment to grab the cheap bottle from the back of the pantry. Buy the good olive oil. The one you’d drizzle over tomatoes in August or tear bread into just so you can dip.
That bottle? That’s the one.
The cake came out smooth and rich, almost creamy, with a fragrance of citrus in each bite. I served it with a dollop of fresh whipped cream and a few raspberries for color.
No frosting, no frills—just enough to let the cake shine. It really was good.
And honestly, after a night full of stories and second helpings, it felt right that dessert had the last word.

The dinner was everything I hoped it would be—good food, great company, and the kind of laughter that makes the house feel alive. But let’s be honest: the real star was that cake. Simple ingredients, the best you can find, shared with people who truly appreciate them—that’s the kind of night that makes Suffolk Plein Air so special.

Olive Oil Cake Recipe

Serves 8–10

Ingredients

1 cup (240 ml) very good extra-virgin olive oil

1 cup (200 g) sugar

3 large eggs

Zest of 1 lemon (or orange)

1 cup (240 ml) whole milk

1 ½ cups (180 g) all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

Pinch of sea salt

Whipped cream and fresh raspberries, for serving (optional but worth it!)

Method

Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment.

In a large bowl, whisk together the olive oil, sugar, and eggs until smooth and slightly thickened.

Add the citrus zest and milk, stirring gently to combine.

In another bowl, sift together the flour, baking powder, baking soda, and salt.

Fold the dry ingredients into the wet mixture just until no streaks remain—don’t overmix.

Pour into the prepared pan and bake for 40–45 minutes, until a tester comes out clean.

Cool slightly, then turn out onto a rack. Dust with powdered sugar before serving. Add whipped cream and raspberries if you’d like to dress it up.

Kitchen Notes

Don’t Skimp on the Olive Oil: This cake only has a few ingredients—so the olive oil is the flavor. Use one you’d be proud to serve raw on bread or over salad.

Make Ahead: This cake actually tastes even better the next day as the flavors settle in.