Lemony Currant and Rosemary Cake

I can’t come home from the library without at least one cookbook. This week’s gem was Snacking Cakes by Yossey Arefi. The general premise of the book is cakes you can whip up with a whisk and one bowl. How could I resist?

There are 50 recipes in this book, and they’re not all just the same recipe with one ingredient changed. Along with standards like pineapple upside down cake and several different chocolate cakes, there are some intriguing and unusual ones.

My first foray into the book was Lemony Currant and Rosemary Cake. There are four teaspoons of chopped fresh rosemary in the cake (along with the obvious lemon and currants), and the top is sprinkled with sugar and coarse salt. The result is a delightful sweet/savoury combination that invites me to snitch a bit every time I walk through the kitchen.

I’d invest serious time in making a cake that tastes this good, and yet this cake mixed up in just a few minutes. The return on investment is huge!

I can’t wait to try some of the other cakes—Salty Caramel Peanut Butter, Oatmeal Chocolate Chip, Powdered Donut, Buttered Walnut, Grapefruit White Chocolate, and Coconut Lime Cake all sound fabulous. The speed at which these cake can be made, I could make a different one every day after work! 

Never mind dinner—I’ll just have cake 🙂

2 thoughts on “Lemony Currant and Rosemary Cake

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