This is an insanely easy cake to make. It goes together in just minutes and tastes awesome: a touch ducky—more so if you use wild duck fat—sweet, but not overly so, with a little hit of rosemary to even things out. I originally made this as a sort of stunt, but it's so good I've put it into the regular rotation.
If you like a sweeter cake, up the sugar to a full cup, and if you hate rosemary, skip it or sub in lemon verbena, sage, or winter savory.
Serve the cake with fruit and maybe a little whipped cream. A sweet dessert white wine, like a vin santo or a Sauternes, is a perfect choice.
via Epicurious.com: New Recipes http://feeds.epicurious.com/c/35380/f/665147/s/3299f343/sc/26/l/0L0Sepicurious0N0Crecipes0Cfood0Cviews0C51197420A0Dmbid0Frss0Iepinr/story01.htm
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