Lemon, Rosemary and Olive Oil Cake

Name: Lemon, Rosemary and Olive Oil Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 10-12 servings
Ingredients: 200g olive oil, plus extra for greasing; 3 large eggs; 125g caster sugar; Zest of 2 lemons, finely chopped to get 3 tbsp; 150g plain flour; 90g ground almonds; ¼ tsp salt; 6 x 10cm sprigs rosemary; 100g lemon juice; 100g caster sugar; 60g water

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Servings: 10-12 servings

With a trio of lemon, rosemary and olive oil, this sounds more like ingredients for a salad dressing than a cake, but this easy moist cake recipe is full of texture and flavour. A must for those who don't like super-sweet desserts.

Try this recipe, you won't be disappointed!

Tags:

Spanish Cakes & Muffins Dessert Fika

Ingredients

For the cake

200g olive oil, plus extra for greasing
3 large eggs
125g caster sugar
Zest of 2 lemons, finely chopped to get 3 tbsp
150g plain flour
90g ground almonds
¼ tsp salt

For the syrup

6 x 10cm sprigs rosemary
100g lemon juice
100g caster sugar
60g water

Method

Line the bottom of an 20cm round cake tin with greaseproof paper, or better, use a silicon mould, and brush the base and sides with a little oil.

Put all the cake ingredients in a bowl and mix until you have a thick batter. Pour into the prepared tin and bake at 200C (180C fan) for 30-35 minutes, until the top is golden brown and risen, and a skewer inserted into the centre comes out clean.

While the cake is baking, prepare the syrup. Tip all the ingredients into a small saucepan and bring to a boil. Turn down the heat and simmer gently for another five minutes, then turn off the heat and leave the rosemary to infuse.

While the cake and syrup are still warm, make holes all over the top of the cake with a skewer, and pour over the syrup (strained).

Leave to cool in the tin (the cake will absorb the syrup as it sits) before turning out and serving.