I like trying new recipes. I like trying recipes with a twist of flavor. I like trying recipes that seem a bit odd.
I have to make them for myself to see what I missing.
This is one of those recipes.
We were having friends over for dessert last night and my original thought was to have strawberry shortcake since the strawberries are so lush this time of year.
Then I started pouring through my cookbooks for pound cake recipes and came across this recipe from Mario Batali’s The Babbo Cookbook.
I’ve heard of olive oil pound cake before – but with rosemary?
My curiosity was aroused!
Start with fresh rosemary sprigs and chop them very fine until you have about 2 tablespoons.
Combine eggs, sugar and olive oil in a stand mixer.
Fold in chopped rosemary with a spatula and add flour, baking soda and kosher salt.
Mix. Pour in a loaf pan. Bake.
What you get is moist pound cake with the subtle tones of olive oil and rosemary in your mouth.
What really makes this pop is adding macerated berries with lemon zest on top.
It’s woodsy, artisan, complex and delicious!
Drizzle with fresh lightly whipped cream and you have a party in your palette!