Mezze & Dolce

Light Mediterranean Meals Paired with Ample Dessert

We’ve Shared 100 Goodies – Let’s Celebrate with Cake!


We are thrilled to celebrate Mezze & Dolce’s 100th post today. Can you even believe it? We’ve embarked on one hundred culinary adventures together, so it’s time to commemorate the occasion in style – with cake! We’re celebrating this blog milestone – let’s call it a “blogiversary” of sorts – as well as everything we have learned along the way.

Recipes that just didn’t work no matter how hard we tried
Photos in which we couldn’t get the lighting quite right
The occasional, hilarious typo
Discovering (and figuring out how to use) new flavors
Hunting for the perfect ingredient

Mezze and Dolce has become a way to tap into our combined creative talents, built on the strongest foundation – the unique friendship that binds us together. Thanks for reading and cooking along with us. We have many more blog posts to come. In celebration of 100, have a slice of cake {or two} with us! –jaime and jacque

Good horizontal

Rosemary Olive Oil Cake with Fig Compote

This stunning cake is complex in flavor, but actually quite simple to make. It draws from two recipes I’ve been eyeing for some time, as well as from my favorite style of cooking – you find a couple of lonely ingredients in the fridge looking for a new home, and choose a recipe that combines them perfectly. I had some rosemary leftover from a barbecue in Sonoma (grilled rosemary peaches!), as well as a special tree honey Jacque brought me back from Italy, so this cake was the right match. I walked over to the local fig seller at the farmers market to complete the dish, and here we are. Here’s to another 100 posts! –jaime

Makes a 9-inch round cake



2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
2 tablespoons fresh rosemary, chopped coarsely
1 tablespoon grated lemon zest
3/4 cup granulated sugar
6 tablespoons softened butter
2 large eggs
1/4 cup of olive oil
1/4 cup honey
1 cup milk (I used 2% and it was good)
1 teaspoon vanilla extract


1 basket fresh figs, 1/4-inch dice
2 tablespoons sugar
3 tablespoons mint, torn into small pieces or sliced thinly
1 teaspoon lemon juice
1 teaspoon honey (this is where I used Jacque’s special honey)
Pinch of salt


1. Preheat oven to 350 farenheit.

2. In a medium sized bowl, mix first 4 ingredients (flour through salt) and set aside.

3. Place rosemary, lemon zest, and sugar in a large mixing bowl and combine well. Add the butter, and beat with a hand mixer on medium speed until combined well, about 1 minute.

4. Beat in the eggs one at a time. Add honey and mix again.

5. With the mixer on low, alternate between adding in the flour mixture and milk until fully mixed in and smooth. Add in vanilla and beat for 10-20 seconds until all mixed in.

6. Grease a 9 inch cake pan and pour the batter in, scraping the sides with a spatula.

7. Bake 40-45 minutes or until you can remove a toothpick without wet batter coming off on it.

8. While the cake is baking, combine all of the ingredients for the compote in a small bowl and set aside.

9. When the cake is done, let it cool for 1-1.5 hours. You can either top the entire cake with the compote or top individual slices of the cake with it.


Chocolate Spice Cake with Toasted Hazelnuts

A rich, chocolatey layer cake with a hint of cardamom, this cake satisfies the strongest of cravings for dolce. It is frosted with chocolate buttercream {vegan!} frosting and studded with toasted hazelnuts. This cake is so good, I’ve had to make it twice – once for my uncle’s birthday and the second time to share with my ladies’ supper club. YUM! –jacque

Makes a 9-inch round double double decker layer cake



2 cups almond milk

2 teaspoons apple cider vinegar

1 1/2 cups granulated sugar

2/3 cup canola oil

2 teaspoons vanilla extract

2 teaspoons cardamom

2 cups all-purpose flour

2/3 cup cocoa powder {Dutch-processed is the best!}

1 1/2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 cup hazelnuts


1 cup nonhydrogenated margarine

3 1/2 cups powdered sugar

1 1/2 teaspoons vanilla extract

1/4 cup plain almond milk


1. Preheat oven to 350°F.

2. Whisk together almond milk and vinegar in a small bowl. Set aside for a few minutes to allow to set and curdle. This will serve as a binding agent in your cake like an egg would.

3. In a mixing bowl, combine sugar, oil, vanilla extract, and cardamom.

4. Add in the almond milk/vinegar mixture and mix.

5. In another bowl, mix together flour, cocoa powder, baking soda, baking powder, and salt. Use a sifter or fork to break up any lumpy bits.

6. Mix the wet ingredients into the dry and thoroughly incorporate.

7. Pour the batter into cake pan and bake for ~20 minutes.

8. Once your cake is in, pour a cup of hazelnuts onto a baking sheet and toast in the oven, along with your baking cake, for ~10 minutes until brown.

9. Once baked, transfer your cakes to a cooling rack and let them cool to the touch completely.

10. While your cake is cooling, make your frosting by whipping together the margarine and sugar.

11. Once that mixture is fluffy and well-mixed, add the vanilla and almond milk. Continue beating for another few minutes. The end result should be well mixed and fluffy.

12. Assemble your cake with a layer of frosting between, smooth gooey frosting on top, and decorate with toasted hazelnuts.


4 comments on “We’ve Shared 100 Goodies – Let’s Celebrate with Cake!

  1. Beth (OMG! Yummy)
    August 16, 2013

    Wow – 100 posts! Congrats ladies. Love the cake and compote. So happy to have met you and look forward to seeing your next hundred posts.

  2. mrsgillies
    August 17, 2013

    Congratulations on 100 posts!

  3. Pingback: Inspiring Ingredient: Cardamom | Mezze & Dolce

  4. Pingback: Our Favorite Recipes from 2013 | Mezze & Dolce

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This entry was posted on August 15, 2013 by in Cakes, Dolce and tagged , , , , .

About Jacque & Jaime

Jaime and Jacque are two gals who discovered a mutual passion for Mediterranean flavors and ingredients and never turned back. They started Mezze & Dolce to share this love, their recipes, and their inspirations with the world. Follow them at


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