Lemon Rosemary Olive Oil Cake

Name: Lemon Rosemary Olive Oil Cake
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 8 serves
Ingredients: 1 cup semolina; 1 cup almond flour; 1 teaspoon baking powder; 1 pinch sea salt; 1 cup brown sugar; ¾ cup olive oil; 2 lemons; 3 eggs; 2 tablespoons rosemary; 1 tablespoon icing sugar

User Reviews

5.0

6 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr
Servings
8 serves
Calories
475 kcal
Course
Cake
Cuisine
Mediterranean

Lemon Rosemary Olive Oil Cake

Elizabeth Reed

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A moist, fragrant cake made with rosemary, olive oil and lemons.

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Ingredients

Servings

1 cup semolina
1 cup almond flour
1 teaspoon baking powder
1 pinch sea salt
1 cup brown sugar
¾ cup olive oil extra virgin
2 lemons zest and juice
3 eggs
2 tablespoons rosemary finely chopped
1 tablespoon icing sugar for garnish

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Instructions

Preheat your oven to 180 deg C and grease and line a 23 cm cake tin. Set aside.
Combine the almond flour, semolina, baking powder and sea sat. Stir thoroughly, to remove any lumps and set aside.
In another bowl combine the brown sugar, olive oil, juice and zest, eggs and rosemary. Beat for a few mins on a low speed using a hand or stand mixer until the mixture is well incorporated and lighter in colour.
Fold through the semolina mixture until well incorporated and pour the batter into a cake tin. Bake for 30-35 mins (depending on your oven) or until a skewer inserted comes out clean.
Leave the cake in the tin for 5 mins before removing it and letting it cool on a wire rack. Once cooled completely dust with icing sugar and serve.