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Adapted from a recipe by Mario Batali
Preheat the oven to 350°F. Grease a baking pan of your choice (we used a ring mold) and coat with a light dusting of flour to ensure the cake can easily be removed from the pan.
In a large bowl, combine Fustini’s Rosemary Olive Oil, eggs, ¼ cup Fustini’s Sicilian Lemon Balsamic Vinegar, zest, rosemary, vanilla, yogurt and granulated sugar, whisking until the mixture is light and smooth, about 1 to 2 minutes.
In a separate bowl, thoroughly combine the flour, baking powder, baking soda and salt, and using a wooden spoon, fold into the wet ingredients, stirring until mixed together. Pour the batter into the baking pan and bake for about 45 minutes or until a toothpick inserted into the middle of the cake comes out clean.
Remove the cake from the oven and let cool in the pan for 10 minutes before removing the cake from the pan. Let the cake cool completely on a cooling rack and then prepare the icing:; Whisk 1 to 2 tablespoons of Fustini’s Sicilian Lemon, Peach or Apricot Balsamic Vinegar into 1 cup of powdered sugar, adding more balsamic or sugar if necessary. When desired consistency is reached, drizzle over the cake and let it set up before serving.
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