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Can you name this traditional Spanish dessert?

The comic strip "Get Fuzzy" has been running a series this week in which Rob is making a "traditional Spanish dessert"--a cake made with olives, lemon peels and cloves. Bucky Katt keeps harrassing Rob and referring to the concoction as "Rob's prison cake!" Does anyone know what Rob is making? This link takes you to the past week's strips all about the cake. I googled around to try to figure it out, but I thought somebody out there familiar with Spanish desserts just might know what this is just by description.


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  1. I don't know and am going nuts trying to find it - does anybody have an answer?

    1. Have you considered the fact that it may not exist? I know some Spanish cakes/cookies with olive oil and lemon zest, quite possibly some cinnamon, but not with olives and cloves.

      1 Reply
      1. re: bad nono

        I'm starting to consider that. ;) I saw some recipes with olive *oil* also, but not *olives*. No wonder Bucky kept calling it "prison cake!" And as you and Paula76 suggested, I'm not sure I want to find out how it tastes, either. Happy Valentine's Day, all!

      2. I am with bad nono on this one. I think it was probably a joke about the Spaniards' excessive use of olives or something. Did a search in Spanish and couldn't find anything. Can't quite imagine what it would taste like if it did exist, though and I'm not sure I'd want to find out!

        1. I am guessing you've probably given up the search but I positive after reading the comic that it was in fact a mistranslated recipe as Bucky said

          1. Hysterical! This has been driving me crazy all week. Staying tuned.

            1. I've emailed Uncle Phaedrus, we'll see if he has an answer...

              I googled all manner of word combinations, no luck. But the ingredients are very abundant in Spain, and France has a sweet cookie with olives, so...sounds plausible! I think it'd be great!

              2 Replies
              1. re: toodie jane

                Uncle POhaedrus replied that he spent several hours researching this and agrees it may be a spoof.

                For me, I think it's entirely possible.

                I did run across a cake recipe with bacon, so cookie? sure!

                1. re: toodie jane

                  Well, thank you for closing the loop. I'm willing to believe it's a spoof at this point, but it was a fun exercise trying to figure it out. ;)

                  I actually made bar cookies with bacon this week and they were incredibly good. No olives, but dried cherries, tchocolate chunks, toasted nuts and sweetened condensed milk. You would probably *not* be surprised how tasty they were. Five other people (besides me) tried them and they were a hit!

                1. re: toodie jane

                  The French olive cookies actually look quite tasty--thanks for posting. I recently made chocolate gelato using a recipe from the same site ("Chocolate vs. Chocolate: The Ultimate Showdown). The Travelers' Lunchbox is a nice find.

                  On a thread over in home cooking, we've been batting around ideas about incorporating bacon in a collaborative cookie ("Shall we make a recipe?"), so nothing is impossible. I'll keep an open mind on this prison cake of Rob's. ;)

                2. Another olive cookie, this one is Portuguese though...

                  1 1/2 cups all-purpose flour
                  1/2 cup mild oil-cured black olives, rinsed quickly if particularly salty, pitted, and coarsely chopped
                  1/4 cup sugar, plus more for coating
                  1/4 teaspoon baking powder
                  2 tablespoons grated lemon zest
                  1/8 teaspoon ground cinnamon
                  Pinch of kosher salt
                  1/4 cup extra-virgin olive oil
                  1 large egg, beaten

                  Position a rack in the upper third of the oven and crank up the heat to 375 degrees F.

                  Stir together the flour, olives, sugar, baking powder, lemon zest, cinnamon, and salt in a medium bowl; set aside.

                  Whisk together the oil and egg, pour the mixture into the dry ingredients, and mix with your hands until the dough no longer looks dry and holds together when squeezed, 1 to 2 minutes.

                  Fill a small bowl with sugar and set nearby.

                  Pinch off 1 rounded tablespoon (about 1 ounce) of dough, roll it into a ball, and coat it well with sugar. Place it in one corner of a sheet of parchment cut to fit your baking sheet, place another piece of parchment on top, and using a rolling pin, roll the ball into a 3 1/2- to 4-inch circle, a scant 1/16 inch thick. The edges will be ragged; that's how they should be. Repeat with 5 more wafers on the same sheet. Lift off the top sheet and slip the parchment with the cookies onto the baking sheet.

                  Bake until the lemon-olive cookies are edged with brown and pebbled on top, 10 to 12 minutes. Slide the parchment onto a wire cooling rack. Repeat with the remaining dough. Once cooled, the cookies will keep in an airtight container for several days, but I doubt they'll stick around that long.

                  Makes about 15 cookies

                  1 Reply
                  1. re: nyxpooka

                    That's a very interesting recipe, especially when you think of the taste of real Portuguese black olives.