Yield: Yields one 9-inch cake.
Servings: eight to ten.
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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
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!
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?