Rosemary Olive Oil Cake

When I asked you all on Instagram what cake would you like me to make and share the recipe, an overwhelming number responded with olive oil cake. Et voila! This is SO easy, just chuck it all in and let that rosemary syrup intensify the flavour!

Ingredients:

• 100ml extra virgin oil (I used an Italian brand by Azienda Agricola, it pays to use a good quality one)

• 150g caster sugar

• 60g runny honey

• 3 medium eggs and 2 medium yolks

• 200g almond flour

• 100g spelt flour/plain flour

• 1/2 tsp baking powder

• 1/2 tsp bicarbonate of soda

• 1/2 tsp sea salt

• Zest of 3 oranges

• Zest of 5 lemons

• 100g plain yoghurt

For the syrup:

• 150ml lemon juice (included the juice of 1 orange)

• 140g caster sugar

• 2 tbsp rosemary leaves

• 1 tbsp Amaretto (optional)

How To Make The Best Olive Oil Cake

1. Preheat the oven 170 C degrees and grease and line at 9 inch cake tin with baking powder.

2. In a bowl, add the first 4 ingredients and whisk together.

3. In a separate bowl, add the next 5 dry ingredients to the wet. Stir in the two zests and yoghurt.

4. Pour into cake tin and bake for 40 mins in the middle of the oven. Then take out and cover with tin foil and bake for a further 10 mins. Remove when a skewer inserted comes out fairly clean.

5. While the cake bakes, add the sugar and lemon/orange juice into a small saucepan and bring to the boil. Then simmer for 5 mins to thicken and reduce. Then add the rosemary and simmer for 1-2 mins and remove from heat.

6. Pour 2/3 syrup over the hot cake and leave to soak in. Drizzle over amaretto. Use the remainder syrup for serving with creme fraiche.