Yield: Yields one 9-inch cake.
Servings: eight to ten.
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Make Ahead Tips
You can bake and glaze this cake the day you serve it. Or bake it a day ahead, brush it with the syrup, let it cool completely, wrap it in plastic, and store at room temperature. The afternoon before your dinner, glaze the cake.
I needed a dessert to bring to a Mediterranean themed dinner party and even though I'd never made this cake before decided to give it a try. It's a wonderful recipe with outstanding results. I adding a little sherry vinegar to the glaze to cut the sweetness, and decided to use the glaze as a plating sauce instead of a glaze so it wouldn't hide how attractive the cake itself is. I also added a dollop of slightly sweetened whipped cream to each serving. Everyone loved it including me--and I'm a severe critic! BTW, you need quite a bit of rosemary for the recipe, way more than I expected. Thankfully I have a rosemary plant that I brought indoors for the winter.
It's a keeper. I will try it without the glaze later, but I think that it needs it. So many layers of flavor!
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