5 from 4 votes
Lemon Rosemary Olive Oil Cake
A moist, fragrant cake made with rosemary, olive oil and lemons.
Prep Time
25 mins
Cook Time
35 mins
Total Time
1 hr
Servings:
8
serves
Calories:
475 kcal
Course:
Cake
Cuisine:
Mediterranean
Ingredients
- 1 cup semolina
- 1 cup almond flour
- 1 teaspoon baking powder
- 1 pinch salt sea salt
- 1 cup brown sugar
- ¾ cup olive oil extra virgin
- 2 lemon zest and juice, plural
- 3 egg
- 2 tablespoons rosemary finely chopped
- 1 tablespoon icing sugar for garnish
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.
Cup of Yum
Nutrition Information
Serving
1serve
Calories
475kcal
(24%)
Carbohydrates
49g
(16%)
Protein
8g
(16%)
Fat
29g
(45%)
Saturated Fat
4g
(20%)
Nutrition Facts
Serving: 8 serves
Amount Per Serving
Calories 475
% Daily Value*
| Serving | 1serve | |
| Calories | 475kcal | 24% |
| Carbohydrates | 49g | 16% |
| Protein | 8g | 16% |
| Fat | 29g | 45% |
| Saturated Fat | 4g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.