This recipe is part of The Gilded Table: May Edition — a seasonal invitation to linger in the sun-dappled rhythm of spring. Inspired by Provençal markets and garden afternoons, each dish is a gentle celebration of flavor, simplicity, and joy.
LUNE D’OR
Golden Moon Cake | The Gilded Table
“Best served with candlelight and a fork that pauses between bites.”
A fragrant, golden orange cake made with olive oil and almonds — light, citrusy, and perfect for spring.
This golden olive oil cake glistens like a moonlit orchard. Known as Lune d’Or — “Golden Moon” — it’s infused with fragrant orange zest and finely ground almonds, delivering a citrus-kissed crumb that melts with quiet elegance. A delicate French-inspired dessert, it’s ideal for spring brunches, teatime, or sun-dappled afternoon celebrations. Part of The Gilded Table: May Edition from Life in Bianca’s Kitchen.
Printed with a golden olive branch and a touch of Parisian blush, this card is ready for your recipe box or spring soirée folder.
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A few years back I made a similar cake, but with rosemary added, it was really good. I’ll give this one a try (without rosemary) and see which one I liked better. Not sure what 2/5 of a cup is – I’ll go with 2/3 of a cup of olive oil.
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