The Labneh (non) Frosting and Olive Oil Cake

Recipe by the Labneh Lady

Photo by Kelsey Cherry

I love this one because it's a fantastic, no-added-sugar way to elevate any decent cake to something spectacular. A little trick I have under my belt for my dinner parties at Cafe Ilay.

Ingredients

Serves 8

• 2 tubs of BEZI Plain

• A bakery bought olive oil cake (e.g. Sullivan Street Olive Oil Cake) or you can make one on your own, a great recipe here by New York Times

• For decoration

  • A handful of dried rose petals

  • 3 oz of unsalted and unshelled pistachio

Preparation

1. Place unshelled (and unsalted—this is key) pistachios in a food processor and blend until finely ground.

2. Set your olive oil cake on a beautiful serving platter (extra respect points if you baked on from scratch).

3. Whip two tubs of BEZI Plain labneh in a bowl until smooth.

4. Spread the whipped labneh over the cake, then sprinkle with rose petals and the finely ground pistachios for a stunning finish.