A uniquely flavoured cake with lemons, olive oil, maple syrup, lemon zest and rosemary. This cake has a slightly moist and lemony uplifting texture with hints of fresh rosemary and tastes lovely served with some whipped cream and fresh raspberries . Incredibly easy to make and very moreish!
A uniquely flavoured cake with lemons, olive oil, maple syrup, lemon zest and rosemary. This cake has a slightly moist and lemony uplifting texture with hints of fresh rosemary and tastes lovely served with some whipped cream and fresh raspberries . Incredibly easy to make and very moreish!
Prep Time10 minsCook Time45 minsTotal Time55 mins
For the cake 2 ½ cups plain flour 1 tsp salt 1.50 tbsp fresh rosemary, finely chopped ½ tsp baking soda 1 tsp baking powder 1 cup olive oil ¾ cup milk 3 eggs 1 freshly squeezed lemon (large) zest of one lemon 1.50 tsp lemon essence 1 cup maple syrup powdered sugarTo serve whipped cream raspberries
11. Preheat the oven to 175C and grease a 9 inch cake tin with olive oil.
2. In a large bowl simply whisk the dry ingredients together: the flour, salt, chopped rosemary, baking powder and baking soda.
3. In a separate bowl whisk together the wet ingredients. Fold the wet ingredients into the dry and combine. Pour the batter into the cake tin and bake in the oven for 45-50 minutes or until a toothpick inserted into the middle comes out clean.
4. Once the cake is done, remove from the oven and leave to cool on a cooling rack. Sieve over the powdered sugar and garnish with one small rosemary leaf. Serve with whipped cream and raspberries.
1. Preheat the oven to 175C and grease a 9 inch cake tin with olive oil.
2. In a large bowl simply whisk the dry ingredients together: the flour, salt, chopped rosemary, baking powder and baking soda.
3. In a separate bowl whisk together the wet ingredients. Fold the wet ingredients into the dry and combine. Pour the batter into the cake tin and bake in the oven for 45-50 minutes or until a toothpick inserted into the middle comes out clean.
4. Once the cake is done, remove from the oven and leave to cool on a cooling rack. Sieve over the powdered sugar and garnish with one small rosemary leaf. Serve with whipped cream and raspberries.
Ingredients
Directions
1. Preheat the oven to 175C and grease a 9 inch cake tin with olive oil.
2. In a large bowl simply whisk the dry ingredients together: the flour, salt, chopped rosemary, baking powder and baking soda.
3. In a separate bowl whisk together the wet ingredients. Fold the wet ingredients into the dry and combine. Pour the batter into the cake tin and bake in the oven for 45-50 minutes or until a toothpick inserted into the middle comes out clean.
4. Once the cake is done, remove from the oven and leave to cool on a cooling rack. Sieve over the powdered sugar and garnish with one small rosemary leaf. Serve with whipped cream and raspberries.