So, what can I tell you, even though is nearly 90 degrees, I felt like baking. I turned on the oven (and the air conditioner) and got quickly to work on the making of cake and video. This is a lovely, aromatic, pretty cake that combines savory ingredients flawlessly into a sweet and light batter. Delightful for breakfast (always my favorite way), or with coffee or tea. I created this recipe after I heard someone talking about this Renaissance-type cake on a radio cooking show many years ago. Thus, with a little investigating of ingredients, a photo in a catalog and the help of my extensive cookbook collection, I worked out this little gem with an ancient taste and a pleasantly rustic appearance. Here is the recipe!