Rosemary Cake
YIELD
~500-600ML
PREP TIME
00:60
COOKING TIME
00:60
INGREDIENTS
For the Cake
- 4 large eggs
- ½ cup organic golden sugar
- 2 lemons - 1 zested, 2 juiced
- 1 tsp vanilla extract
- 2 sprigs Rosemary - finely chopped
- ½ cup olive or macadamia nut oil
- 1 cup ground almonds
- ½ cup plain flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 lemon, juiced
- 3 tbsp honey
- 2 tbsp rum
- Rosemary sprigs to garnish
- Vanilla Bean Ice cream
METHOD
The rosemary is a taste sensation in this lemon and honey cake. Ground almonds add a humble nutty flavour to the cake and help keep it moist yet light.
- Preheat oven to 180°C. Grease and line an 8 inch cake tin with baking paper.
- Whisk eggs, sugar, lemon zest and juice, finely chopped rosemary leaves and vanilla together until light and fluffy.
- Add olive oil and whisk until incorporated.
- Fold through sifted flour, ground almonds, baking powder and baking soda until just combined. Be very careful not to over mix.
- Pour cake mixture into the prepared cake tin and bake for 40-50 minutes or until skewer inserted into the centre of the cake comes out clean.
- While the cake is baking make the honey glaze. In a saucepan over a medium heat bring the honey, rum and lemon juice to a gentle simmer. Give it a stir and take off the heat.
- Drizzle the glaze over the top of the cake while it's hot. Remove from the tin once cool and dot with some rosemary sprigs.
- Serve warm with vanilla ice cream.
