Before starting this blog, I was never much of a baker. More recently, I’ve been venturing outside of my comfort zone and it’s been fun experimenting with new recipes. I’d been meaning to have a go at olive oil cake for quite some time. When I came across this recipe, incorporating lemon zest and rosemary, I decided to give it a try. I tweaked the recipe slightly by reducing the amount of olive oil and sugar that it called for (I prefer my cakes not too sweet). I left out the anise seed and added small dollops of orange marmalade to the batter once it was poured into the baking pan. The end result was a super delicious cake, with subtle notes of rosemary, lemon, and orange.