Tamal Ray’s recipe for lemon, rosemary and olive oil cake

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 of 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 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 the 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 be capable of recognizing that herby flavor instantly.

  • Serves 10-12
  • 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
  • 60g water

Line the bottom of a 20cm round cake tin with greaseproof paper, and brush the base and aspects with a bit of 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.

More people in India…

… Like you, are analyzing and assisting The Guardian’s impartial, investigative journalism than ever before. And not like many new companies, we have selected an approach that allows us to keep our journalism accessible to all, regardless of where they live or what they could find the money for. But we want your ongoing support to maintain operating as we do.

The Guardian will interact with the maximum essential troubles of our time – from the escalating climate catastrophe to huge inequality to the influence of big tech on our lives. While actual records are a need, we accept as true that every folk, round the sector, merits access to accurate reporting with integrity at its coronary heart.

The editorial independence way we set our very own schedule and voice our very own evaluations. Guardian journalism is loose from business and political bias and not prompted through billionaire proprietors or shareholders. In this manner, we will supply a voice to those much less heard, explore in which others pull away, and rigorously venture those in energy.

We need your aid to hold handing over the best journalism, maintain our openness, and guard our treasured independence. Every reader contribution, large or small, is so valuable. Support The Guardian from as low as $1 – and it most effectively takes a minute. Thank you.


More Similar Posts