Duck Egg Cake with Rosemary


epicurious
50 mins (prep 10)
10 ingredients
makes 1 loaf cake; 4 to 6
This is an insanely easy cake to make. It goes together in just minutes and tastes awesome: a touch ducky—more so if you use wild duck fat—sweet, but not overly so, with a little hit of rosemary to even things out. I originally made this as a sort of stunt, but it's so good I've put it into the regular rotation. If you like a sweeter cake, up the sugar to a full cup, and if you hate rosemary, skip it or sub in lemon verbena, sage, or winter savory. Serve the cake with fruit and maybe a little whipped cream. A sweet dessert white wine, like a vin santo or a Sauternes, is a perfect choice.

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Ingredients

Nutrition

Serving Size (604.51 g)
Servings 1
Amount per Serving
Calories 2371.54 Calories from Fat 426.78
% Daily Value *
Total Fat 47.42g 72.96%
Saturated Fat 6.58g 32.89%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 1577.5mg 65.73%
Total Carbohydrate 458.44g 152.81%
Dietary Fiber 6.06 g 24.25%
Sugars 178.2 g %
Protein 29.1g 58.2%
Vitamin A 0.0IU% Vitamin C 0.0mg%
Calcium 920.96mg% Iron 27.95mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
butter or, duck fat, duck eggs, duck fat, minced fresh rosemary
 

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