Yep, summer is totally out of here these days. Today it was only 12 C, can you believe it? And of course when I finally manage to change from PJ’s to something more public and go out to buy some strawberries and other necessary things it started to rain. I mean, RAIN! In one second I was wet as hell (though I guess hell must be rather dry place…never mind, will figure this one later).
One good thing about bad weather is that I bought strawberries at half the regular price (Kent variety, yummy). And I have a good explanation to get back to bed with some tea and book („A Table in the Tarn“ by Orlando Murrin, being precise).

And to bake some cake. It had to be sunny, summery. Orange and rosemary cake? Let’s give it a try:

Ingredients:
2 eggs
1 cup plain yogurt
3/4 cup sugar
1/2 cup olive oil
1 tsp vanilla extract
1 1/2 Tbsp. orange zest, freshly grated
1 Tbsp. rosemary leaves, finely chopped
2 cups all-purpose flour

Method:
Preheat oven to 175 C. Grease the 25 cm diameter cake pan with some olive oil or butter and sprinkle with bread crumbs or flour.
In a mixing bowl beat the eggs. Carefully add the yogurt, sugar, oil, vanilla, orange zest, and rosemary, mix well.
In another bowl mix all dry ingredients and then stir them into the eggy mixture, adding it part by part.
Mix the batter till smooth with no flour lumps. Pour into pan and bake for 30-40 minutes (till golden brown on top).
When baked, take out from the oven and leave on rack to cool down. Serve with some yogurt mixed with tangy orange marmalade. Or orange slices grilled on a pan with some honey.