making | rosemary olive oil cake

This has been a whirlwind week for me, but when one of the organizers for the company Christmas party emailed to remind me of the dessert contest with gluten free category.  I couldn't resist.  I was half-cringing when I replied that I'd love to bring something and to save me a spot.

I figured that I'd run to the grocery at dark o'clock in the am and whip up the cake before heading to work and then finish it off over lunch.  Tight, but doable.  Everything worked out in case you're wondering.

Brooke suggested that I make this cake again, I'd first made it this summer for a party that I catering sweets for.  The hostess picked out the recipe and I wasn't too sure, until it was in the oven, then I immediately made a second cake because I needed to taste it!  The next morning I was looking forward to having a slice with my coffee, when I discovered that Calvin got to it before me and the only thing left was a crumb, too small for a mouse.

Anyway, its delicious.  Light, lemon-y, and the rosemary adds a surprising herbal flavor.  The glaze keeps everything moist and if you throw a few sprigs of rosemary on top, it'll look extra-fancy.  I lost the grand prize to somebody's almond cake, but rumor has it this was the runner up.

Recipe here:  Rosemary Olive Oil Cake

The only modifications I made were using Cup4Cup in place of the flour, 2% instead of skim (eeew!) and baking it a bit longer because I was using a deep rosette cake pan.

Bon appétit!