Rosemary Enthusiasm

I read once that that flowers and greens had special meanings in Victorian times. Roses suggested love, ferns implied fascination, ivy signified friendship, bay leafs stood for faithfulness and basil meant hatred.  

The list goes on, but rosemary was said to represent remembrance. It also happens to be one of Konrad’s favorite things. So, when his birthday rolled around earlier this week, this recipe for Rosemary Olive Oil Cake seemed particularly fitting. After all, birthdays are a time for reflection as well as for celebration and indulgence, right?  I think so, anyway. Besides, the recipe didn’t seem overly sweet, which I was sure would be a win. I’m not sure how anyone can not enjoy sugar or how I managed to marry such a person, but such is Konrad.  

The cake itself was pretty easy to make; the only special ingredient being spelt, which I never did find. I substituted some whole wheat flour and let the cake cook a little while longer. There was some nervous nail biting on my end, wondering if I'd botched my husband's birthday cake, but everything came out fine. The olive oil and eggs made for a moist consistency and the uneven chocolate bits provided a fun, rich texture. The best part, by far, though was the crackly sugar top. I used regular brown sugar for the cake but added turbinado on the top and it worked perfectly.

As for the signature ingredient, I have to tell you that I am not the biggest fan of rosemary. I like it, I just don’t love it.  At first I thought the flavor was too much, but it’s actually grown on me. I keep going back for more and more tastes, which usually means something good. Konrad was happy though, and that’s what I was hoping for. Perhaps you need to be a rosemary enthusiast to enjoy a cake like this or maybe the cake will turn you into one. I haven't decided yet!