I am a little bit obsessed about herb and sweet combinations. A few weeks ago to celebrate the French Open tennis men's final, I made this orange olive oil cake, simmering the milk with two tablespoons of dried tarragon before adding it to the batter because I love orange and tarragon together. As I was straining the tarragon out of the milk, some of the tarragon slipped out of the strainer and back into the milk, which was fine because I don't like to add flavors to dishes without giving any visual indication that I've done so.
To top off the cake, I made some strawberry rhubarb compote, cooking sliced strawberries and rhubarb along with a bit of sugar and vanilla. I saved some of the sliced strawberries and added them at the end to add texture. It turned out brightly colored and brightly flavored.
I loved this olive oil cake...it rose beautifully and had a very delicate crumb. Plus, the flavors I'd mixed worked out really well. Since I used olive oil to make it instead of butter, I deemed it virtuous enough to eat for breakfast!
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