Rosemary olive oil cake for Budva's November harvest

November on the Budva coast is olive season. Presses along the Montenegrin shore start running new oil, and Muffin Taffin folds that green, peppery oil into a simple cake rather than saving it only for salads.

The batter is eggs and sugar beaten until pale, then olive oil, orange zest, and a spoon of chopped rosemary. Flour goes in last, just until the dry streaks disappear, so the crumb stays soft.

How it is finished and served

It bakes until the top is golden and the centre springs back. While it is still warm, the kitchen brushes it with orange juice and a thread of the same oil.

Slices sit on the counter beside a small bowl of orange segments. Rosemary stays in the crumb, not as a pile on top, so the herb tastes baked-in rather than sharp.

Ask for it with coffee in the morning or after a walk on the Slovenska obala. Under a cloth it keeps for a couple of days, and the oil keeps the slice moist without a heavy frosting.