Rosemary Sugar Is Your Secret Weapon For A Delectable Olive Oil Cake

Some of the best ways to get creative in the kitchen are to start with a simple base and use it as a blank canvas for complex flavors. When you think of having oatmeal for breakfast, you might be greeted with a yawn. Spicing it up with cinnamon or turning it into a stick-to-your-ribs savory treat might change things though.

Another great example of this is an olive oil cake. Delighted Cooking claims that an olive oil cake is a simple dessert that is popular in parts of Italy. According to The New York Times, olive oil allows for the cake to stay moist and flavorful for much longer than cakes that are made with butter. The only requirement for these cakes is the use of fragrant olive oil. From there it can be dressed up with any other flavors including chocolate, fruits, and creams.

One of the most interesting ways to dress up these cakes is to use infused sugar. This allows you to add tons of flavor without leaving guests stuck with sprigs of herbs between their teeth.

One of the most interesting ways to spice up an olive oil cake is with infused sugar. King Arthur Baking Company says that infused sugar is exactly what it sounds like, normal granulated white sugar that's been infused with an extra kick. This added flavor can come in all sorts of different forms. Coffee, vanilla, and cinnamon are all obvious choices that can spike up any dessert you'd like. The Pioneer Woman adds that herbs like oregano and sage, or florals like lavender and rose can also make for great flavor additions as well.

Bon Appétit says that its favorite way to spice up an olive oil cake is by adding sugar that's been infused with rosemary. The fresh, piney notes of rosemary make for a great complement to the sweet richness of an olive oil cake. The Cocktail Novice adds that it also pairs well with citrus, and is the ideal pairing for a dessert like this lemon olive oil cake. 

King Arthur Baking Company says that there are two different methods for creating infused sugar. The first is a proper infusion in which the ingredients are submerged in the sugar. The sugar then absorbs the natural oils of the ingredients, and in part its flavors. The other method is to blend the ingredient into the sugar completely.

King Arthur claims that covering the ingredients can be nice because then the flavors are easily identifiable, and don't add any new ingredients to the recipe. The sugars themselves carry the subtle notes of the chosen infusion instead. The Pioneer Woman adds that it only takes a week or two to create infused sugars this way. They will continue to infuse and become more potent over time though and usually last for about three months.

The blending method creates infused sugars instantly, per King Arthur Baking Company. This method can come in handy when time is of the essence. It also adds a stronger flavor than the other method and can be good for delicate ingredients like rose petals that might otherwise go unnoticed.

Once you master the basic ratios and methods for an infused sugar though, there's no limit to the many different desserts that can be flavored with this unique ingredient.