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.
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