Damp, almondy, citrus cakes are one of my favourite kinds, I especialy love the ones that are so drenched in syrup that it leaves a sticky film on your fingers and are practically “juicy”. This cake ticks all the right boxes: very, very syrupy, gloriously dense, with the added bonus of a surprise flavour: rosemary! It’s very subtle but it makes quite a difference, and I find myself really liking the pairing of this usually savoury herb with sweet desserts. I was first and foremost motivated to use rosemary in this cake for economic reasons- I had already bought a bunch for the apricot jam I made a few days back and didn’t want to waste it! Being frugal has its rewards I suppose. Also, I’d first encountered rosemary in a cake in Nigella Lawson’s recipe for Lemon Rosemary pound cake back in 2005 (!!) then again at a café across LCB which serves their version of orange-rosemary cake (which is awfully expensive!) so I thought it’s about time I made a cake with rosemary in it. I was very specific about what I wanted: 1) it needs to be made with olive oil 2) flourless 3) very orangey 4) drenched in syrup so it took me well over an hour to find a recipe that seemed right.. and found it on BBC Good Food.. doh!! I just replaced the saffron with rosemary, but next time I’d replace one of the oranges with lemon, I think it’d be better slightly more tart. I ate mine with double cream but it’s very lovely with raspberry coulis too, like how they do it at the café.