Olive Oil Cake
Calamansi Semifreddo and Coconut Anglaise
Pastry Chef Susan Bae of Moon Rabbit | Washington, D.C.
Inspired by the nostalgia of an orange creamsicle, this dessert reimagines citrus and cream through Moon Rabbit's contemporary Vietnamese perspective. Kalamansi semifreddo, coconut anglaise, bergamot curd, fresh citrus, and herbs bring brightness, fragrance, and tropical acidity. Corto’s Truly extra virgin olive oil is a central element, adding fresh, grassy depth and a silky richness that balances the citrus and coconut while connecting the dish to my California roots and the California-grown ingredients that inspire my cooking. — Pastry Chef Susan Bae
Adapted by StarChefs | October 2026 | Photo: Cameron Whitman
INGREDIENTS
Calamansi Semifreddo:
Yield: 25 servings
480 grams egg yolks
480 grams granulated sugar
300 grams calamansi purée
6 grams kosher salt
1 kilogram heavy cream
Olive Oil Cake:
Yield: 20 servings
280 grams all-purpose flour
2 grams baking soda
2 grams baking powder
6 grams kosher salt
350 grams granulated sugar
Zest of 1 orange
Zest of 1 lemon
Zest of 1 lime
3 whole eggs
330 grams Corto TRULY extra virgin olive oil
300 grams whole milk
Coconut Anglaise:
Yield: 40 servings
480 grams egg yolks
480 grams granulated sugar
1 kilogram coconut milk
1 kilogram heavy cream
2 teaspoons kosher salt
To Assemble and Serve:
Yield: 1 serving
Fennel fronds
Picked dill leaves
Picked basil leaves
Fresh citrus segments
Cracked black pepper
Corto Truly extra virgin olive oil
METHOD
For the Calamansi Semifreddo:
In a mixing bowl set over a bain-marie, combine egg yolks and sugar. Whisk until thick, pale, and at ribbon stage. Transfer to the bowl of a stand mixer fitted with the whisk attachment. Whip until cool. Fold in calamansi and salt until just combined. Set aside. In a separate bowl of a stand mixer fitted with a whisk attachment, add cream. Whip until soft peaks form. Working in batches, fold whipped cream into egg yolk mixture. Portion into desired-shaped molds. Freeze overnight.
For the Coconut Anglaise:
In a mixing bowl, whisk egg yolks and 240 grams sugar until just combined. Set aside. In a saucepan over medium heat, combine coconut milk, cream, and remaining 240 grams sugar. Bring to a boil. Slowly stream hot coconut milk mixture into yolk mixture, whisking constantly to temper. Return to saucepan over medium-low heat. Cook until mixture reaches 180°F, stirring continuously. Using a Vitamix Commercial immersion blender, purée until smooth. Let cool over an ice bath. Transfer to an airtight container and refrigerate.
For the Olive Oil Cake:
Heat oven to 325°F. In a mixing bowl, sift together flour, baking soda, baking powder, and salt. Set aside. In a separate mixing bowl, combine sugar with orange, lemon, and lime zests. Rub zest into sugar until fragrant and evenly distributed. Transfer to the bowl of a stand mixer fitted with the whisk attachment. Add eggs. Whip on medium speed until light and fluffy. With machine running on medium-low speed, slowly stream in Corto olive oil, mixing until fully emulsified. Stream in milk and mix until just combined. Add sifted dry ingredients. Mix on low speed until batter is smooth with no visible flour or lumps. Transfer batter to greased and lined 3-ounce silicone molds. Bake until center springs back lightly and a cake tester comes out clean. Let cool.
To Assemble and Serve:
Place 1 Olive Oil Cake and 1 Calamansi Semifreddo on a clean work surface. Slice both in half. Place 1 half Olive Oil Cake on the left side of a small serving plate. Place 1 half Calamansi Semifreddo on right side of the plate. Top with desired amount Coconut Anglaise. Garnish with fennel fronds, dill, basil, and citrus segments. Season with black pepper. Finish with drizzle Corto Truly extra virgin olive oil.
