Monday, 29 August 2016
i L O V E cake - rosemary olive oil cake
I absolutely love baking and eating cake :-) Whenever I come across a recipe that is slightly unusual, I get excited and try to recreate it.
The cake recipe I'm going to share with you involves olive oil, rosemary and lemons - delicious combination! I found it in the 'foodism' magazine.
It takes 15 mins to prep and approximately 50 mins to bake
Here's what you need:
50g of plain flour
125g of ground almonds
2 and 1/2 tsp of baking powder
200g caster sugar
250ml of light olive oil
5 eggs, lightly beaten
1 and 1/2 tbsp of chopped rosemary
zest of two unwaxed lemons
fresh raspberries to decorate - or any other seasonal fruit
icing sugar for dusting
Preheat the oven to 160 degrees and grease a cake tin (20cm round shaped would work well). I like adding breadcrumbs to the greased tin, shaking them around just to create a thin layer of breadcrumbs sticking to the bottom and sides - turn it upside down so the excess breadcrumbs fall out, we only need a very thin layer - this helps the cake not to stick to the tin.
Sieve the flour, baking powder and ground almonds into a large mixing bowl, add sugar and stir everything together. In a separate bowl lightly beat the eggs then add them to the flour mix. Mix together, then add olive oil, chopped rosemary and lemon zest - mix well until all combined and smooth. Pour the mixture into prepared tin and place in the middle of the oven. Bake for around 50 minutes. The cake will still have a slight wobble, but when cooling down it will set nicely. Once cooled dust it with a bit of icing sugar. Top up with fresh fruit and enjoy with a nice cup of tea. This cake might even make you want to grow your own rosemary! ;-)