With a trio of lemon, rosemary and olive oil, you might marvel if you’ve stumbled upon a recipe for salad dressing in place of a cake.
But that is one of my favourites; it’s deceptively simple however full of texture and flavour, and cries out to be eaten with a scoop of mascarpone and a cup of espresso.
Using olive oil rather than butter continues the cake quite moist with a mild hint of fruity bitterness to cut through the candy. If you’ve in no way had a slice of rosemary cake before, then all I can say is that you won’t be dissatisfied.
Lemon, rosemary and olive oil cake
Not all rosemary is created equal, so ensure you’re using a few that clearly has flavour, in place of the flavourless twigs I’ve had the misfortune of purchasing through the years. Have a nibble on a leaf – you need to right away be capable of recognize that herby flavour.
Prep 20 min
Cook 35 min
200g olive oil, plus greater for greasing
three massive 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
Line the bottom of an 20cm round cake tin with greaseproof paper, and brush the bottom and facets with a touch oil.
Put all of the cake elements in a bowl and blend until you have got a thick batter. Pour into the prepared tin and bake at 200C (180C fan)/390F/fuel 6 for 30-35 mins, until the pinnacle is golden brown and risen, and a skewer inserted into the centre comes out smooth.
While the cake is baking, put together the syrup. Tip all of the substances into a small saucepan and produce to a boil. Turn down the heat and simmer gently for every other five minutes, then flip off the warmth and leave the rosemary to infuse.
While the cake and syrup are nevertheless heat, make holes all over the pinnacle of the cake with a skewer, and pour over the syrup. Leave to chill inside the tin (the cake will take in the syrup because it sits) before turning out and serving.