In Suffolk, we have a tradition: when plein air artists arrive, you feed them on their very first night. This olive oil cake was the sweet ending to our Suffolk Plein Air welcome dinner at The Truitt House.

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.

The cake comes out smooth and rich, almost creamy, with a fragrance of citrus in each bite. I serve 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.