With a trio of lemon, rosemary and olive oil, you may surprise if you’ve stumbled upon a recipe for salad dressing as opposed to a cake.
But this is one in all my favorites; it’s deceptively easy but full of texture and flavor, and cries out to be eaten with a scoop of mascarpone and a cup of espresso.
Using olive oil in preference to butter maintains the cake rather moist with a slight hint of fruity bitterness to cut thru the candy. If you’ve never had a slice of rosemary cake before, then all I can say is that you received’t be upset.
Lemon, rosemary and olive oil cake
Not all rosemary is created same, so make certain you’re the use of a few that absolutely has flavor, instead of the flavorless twigs I’ve had the misfortune of buying through the years. Have a nibble on a leaf – you need to instantly be capable of recognizing that herby flavor.
Prep 20 min
Cook 35 min
200g olive oil, plus greater for greasing
Three huge eggs
125g caster sugar
Zest of 2 lemons, finely chopped to get 3 tbsp
150g undeniable flour
90g ground almonds
¼ tsp salt
For the syrup
6 x 10cm sprigs rosemary
100g lemon juice
100g caster sugar
Line the bottom of a 20cm round cake tin with greaseproof paper, and brush the base and aspects with a bit oil.
Put all the cake ingredients in a bowl and mix until you’ve got a thick batter. Pour into the organized tin and bake at 200C (180C fan)/390F/gasoline 6 for 30-35 mins, until the pinnacle is golden brown and risen, and a skewer inserted into the center comes out smooth.
While the cake is baking, put together the syrup. Tip all the components right into a small saucepan and produce to a boil. Turn down the warmth and simmer gently for any other 5 mins, then turn off the warmth and leave the rosemary to infuse.
While the cake and syrup are nonetheless heat, make holes all around the pinnacle of the cake with a skewer, and pour over the syrup. Leave to cool in the tin (the cake will take in the syrup because it sits) earlier than turning out and serving.
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