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Lemon Rosemary Olive Oil Cake

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

Prep Time
25 mins
Cook Time
25 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 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

Instructions

    Cup of Yum
  1. Preheat your oven to 180 deg C and grease and line a 23 cm cake tin. Set aside.
  2. Combine the almond flour, semolina, baking powder and sea sat. Stir thoroughly, to remove any lumps and set aside.
  3. 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.
  4. 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.
  5. 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.

Nutrition Information

Serving 1serve Calories 475kcal (24%) Carbohydrates 49g (16%) Protein 8g (16%) Fat 29g (45%) Saturated Fat 4g (20%)

Nutrition Facts

Serving: 8serves

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.