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

With a trio of lemon, rosemary, and olive oil, you might marvel if you’ve stumbled upon a recipe for salad dressing instead of a cake.

But that is one of my favorites; it’s deceptively simple, full of texture and flavor, and cries out to be eaten with a scoop of mascarpone and a cup of espresso.

Using olive oil rather than butter, the cake is 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 use a few with flavor instead of the flavorless twigs I’ve had the misfortune of purchasing through the years. Have a nibble on a leaf – you need to immediately recognize that herby flavor.

Tamal Ray’s recipe for lemon, rosemary and olive oil cake 1

Serves 10-12
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
60g water

Line the bottom of a 20cm round cake tin with greaseproof paper, and brush the bottom and facets with oil.

Put all the cake elements in a bowl and blend until you have 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 center comes out smooth.

While the cake is baking, put together the syrup. Tip all of the substances into a small saucepan and come to a boil. Turn down the heat and simmer gently every five minutes, then flip off the warmth and leave the rosemary to infuse.

While the cake and syrup are heated, 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.

Duane Simpson

Internet fan. Zombie aficionado. Infuriatingly humble problem solver. Alcohol enthusiast. Spent several months exporting UFOs in Jacksonville, FL. A real dynamo when it comes to exporting gravy in Tampa, FL. Spent 2001-2004 implementing saliva in Edison, NJ. Had moderate success getting my feet wet with junk food on Wall Street. Practiced in the art of building Virgin Mary figurines in Tampa, FL. Practiced in the art of marketing Roombas in Phoenix, AZ.

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