Came out great! Like really really delicious. I’m still going to nitpick though and say that the more subtle flavors were lost under the strong tones of olive oil; it probably would be best to save that kind of flavoring for a white cake in the future, just for a more delicate backdrop to let the floral and berry notes really come through.

(Tbh the recipe sounds super pretentious but it was uber easy, I promise. It was this base recipe http://www.instructables.com/id/olive-oil-cake/ with a blush wine instead of lemon juice, and a tablespoon and a half of my syrup instead of zest)