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I’m late but I’m gonna blog a couple birthdays that passed including my own but first up… Agnes on June 21st!

I got a little greedy with flavors and decided to make my own recipe up using a couple of ones I found floating on the web: Rosemary Olive Oil Cake with a Nutella Frosting. I love blending sophisticated exotic flavors with a kiddy, childish ‘home sweet home’ tastes to make something new but familiar.

Rosemary Olive Oil Cake:

http://www.101cookbooks.com/archives/rosemary-olive-oil-cake-recipe.html
The reason why I chose to do rosemary was because I had taken Agnes to a chocolate lounge here in HK and she loved their rosemary cheesecake and I thought that adding some savoury spices would be a more interesting cake than vanilla or plain chocolate. Looking back now, I would prefer a more subtle olive oil flavor and would probably cut it by a half and substitute it with an egg. I used every single drop of that bottle of olive oil featured in the first picture!
The cake itself is pretty healthy: no butter! But since it was meant to be a loaf cake, it was a little too dense for an iced cake. Perhaps I should use a standard pound or sponge cake the next time around and tweak it to add the olive oil into it. I’d also add more ┬áchocolate chunks into the mix to get a little more crunch.

Nutella Frosting:

http://www.mykitchennotes.com/2009/11/banana-cupcakes-with-nutella-frosting.html
I love Nutella- as a kid I would spread a thick layer on a slice of processed white bread and then in the center, add a huge dollop. I would then proceed to eat all the crust first and slowly make my way to the center where I would overcome the mountain of Nutella by sticking the whole morsel into mouth to let all the creamy  chocolate hazelnut explode on my tongue. Pure heaven. If anything, the absence of butter in the cake was canceled out thanks to this butter-heavy frosting.

Just some side captions on the process photos above: I actually made two cakes- one for Agnes and one for Canny’s boyfriend whose birthday was also the 21st. My cake was originally three layers as you can see but when I frosted each and sandwiched them on top of one another. Because of the humidity, the entire thing started to do the Leaning Tower of Pisa and finally the middle layer gave way and broke into two. Initially Canny and I were laughing until our stomachs hurt UNTIL I saw that it crumbled. Anyway, it turned out for the best because two is better than three!