I find that cakes made with oil are quite moist, so I decided to go the Italian route. With olive oil as a base, I decided to add rosemary and citrus.
Rosemary Citrus Olive Oil Cake [04.11.2010]
The cake batter has finely chopped rosemary as well as orange and lemon zest. I sprinkled the top with raw pinenuts before baking. To glaze the top of the cake, I made a thick syrup by steeping a rosemary sprig with sugar, orange juice and lemon juice. This gave the cake a beautiful shine a bit of a tang. I'm not sure what initially inspired me to make
this cake, but it's been on my to-do list for a while. I was very happy with the results - the texture was perfect and held up. The cake was full of flavor, yet it was still light and refreshing. It make the perfect snack - morning, noon and night!