Rosemary Olive Oil Cake

Rosemary Olive Oil Cake

When I asked which cake you would like to see, olive oil cake came up quite a lot in the Q+A. There is also less sugar here, as I use honey which also adds a great flavour. No beating with this one as the olive makes the format even faster. Save this cake to make at the weekend!

Feeling inspired? Discover more weekend bake recipes.

Serves 8

Ingredients:

100ml extra virgin oil (it pays to use a good quality one)

100g caster sugar

70g runny honey

3 medium eggs and 2 medium yolks

200g ground almonds

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 + orange juice (about 4 lemons + 1 orange)

120g caster sugar

3 tbsp rosemary leaves

2 tbsp olive oil

Preheat the oven 170 C degrees. Grease + line at 9 inch baking tin with baking powder.

In a bowl, add the first 4 ingredients + whisk together. Then stir in the ground almonds, flour, baking powder, bicarb, salt, orange + lemon zest. Mix in the yoghurt.

Pour into baking tin + bake for 50 mins in the middle of the oven. Remove when a skewer inserted comes out fairly clean.

While the cake bakes, add the sugar + lemon/orange juice into a bowl + mix. Set a frying pan to a medium to high heat + add 2 tbsp olive oil followed by the rosemary. Fry for 3mins until gently crisped up. Stir the rosemary through the juice sugar mix. Pour the syrup over the hot cake and leave to soak in. Serve cake warm or at room temperature with crème fraîche.

Watch me make the recipe here!