Orange, Olive Oil and Rosemary Cake with Chef Judi - WWSB

In a medium bowl whisk the flour,baking powder and salt Beat the 3/4 cup oil, sugar, eggs, creme fraiche, finely chopped rosemary, vanilla and reserved zest until well combined mix in mixer beat the oil ,sugar , eggs and creme , vanilla and rosemary and reserved zest Slowly add flour mixture scraping bowl Batter will be very thick Bake in prepared pan for about 30 minutes Cool on cooling sheet Run sharp knife around edge of pan Set the cake on plate Spoon syrup add dollop of creme fraiche a dried piece of orange and mint garnish serve with a dollop of tangerine spread ( Whole Foods)

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