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[quote=Anonymous][quote=Anonymous][quote=Anonymous]Just watched a Great British Baking holiday special in which one contestant tried to do something like this, adding blue cheese (in a frosting) to a cake flavored with a whole bottle of mulled wine. Paul was not impressed, and he straight-out said it wasn't good.

https://metro.co.uk/2018/12/25/great-british-bake-offs-flo-makes-boozy-festive-cake-with-three-types-of-cheese-in-it-8282361/

Sometimes "brave" baking choices aren't actually good to eat.[/quote]

I saw that too. I was highly dubious if intrigued but it didn't surprise me Paul ridiculed it.

The closest to a savory cake I can think of would be savory scones. Like cheese scones. But a cake with the texture of a pound or layer cake cannot be made savory due to the requirement for sugar for that particular structure and texture. Even cornbread would have a very crumbly, dry texture rather than the spongy texture of a cake.

The other thing to keep in mind is that people strongly associate certain flavors with certain textures. There's a reason we don't have savory ice cream even though it's possible and savory sorbet is rare outside the occasional tomato sorbet on an upscale restaurant's tasting menu. [/quote]

NP.  Ha!  I also saw that episode and I was highly curious if it was possible for that to turn out okay.  It seemed like a highly dubious plan - and I love both blue cheese and mulled wine.  This cake still has a sweetness but the olive oil and the rosemary help it skew slightly to the savory side imo:  [url]https://www.theguardian.com/food/2019/jun/08/olive-oil-rosemary-lemon-drizzle-cake-recipe-tamal-ray[/url][/quote]

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