Dishola: Reviews by the Dish

Silentmeow's observation here about the ice cream:cake ratio is spot-on. The presentation, with the ice cream perfectly seated on top of the round of cake makes that magic happen and elevates this concept a notch. With a combination of richness and refreshing flavors, this dessert is a great end to a meal - and one of the stars of Olivia's menu.

What I really want to know, though, is what makes it a "Basque" cake? And is anything here locally sourced? (Meyer lemons are in-season in central Texas.)

I agree with the previous review that this cake is rich and buttery with perfectly balanced lemon and ginger flavors. Also, there is enough homemade ice cream for each bite, and that makes the cake all the better. Quite honestly I'm not a big cake person. When I do eat cake I like it to be on the moist side--very moist. This cake has that.

This was my favorite dish at Olivia's - a lemon ginger basque cake served warm with homemade vanilla ice cream on top.
The cake was rich and buttery, and had just the right lemon and ginger accents. My only complaint was that I hit a couple pockets of baking soda, as if the batter had not been mixed thoroughly enough, but I could easily overlook this when the flavor sensation of candied lemon burst in my mouth, followed by the creaminess of Olivia's homemade ice cream.