I picked up the Babbo Cookbook at the library recently, and I was inspired by a recipe for olive oil cake with rosemary. It is a very simple recipe consisting of eggs, sugar, chopped rosemary, flour, baking powder and salt. Because the main flavor component of the cake is olive oil, it is important to use a high-quality, extra-virgin olive oil. And of course I put my own twist on it by substituting lemon zest for the rosemary. I also made a blueberry compote/sauce to go on the side by reducing some frozen blueberries with honey and water and then blending it with my immersion blender. For those of you who don't like overly sweet desserts, this is a good one.
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