A delicious moist lemony cake. Thanks to Gourmet Glow for this delicious recipe.
Part of our Extracts Recipe Collection.
Olive oil cake with lemon & rosemary recipe
A delicious moist lemony cake. Thanks to Gourmet Glow for this delicious recipe. Part of our Extracts Recipe Collection.
Ingredients
| 250g | plain flour |
| 320g | golden caster sugar |
| 1 tsp | salt |
| 1/2 tsp | bicarbonate of soda |
| 1/2 tsp | baking powder |
| 1 | lemon, zest |
| 1 tsp | rosemary spines, very finely chopped |
| 1 tsp | lemon extract |
| 280g | extra virgin olive oil |
| 290ml | almond milk |
| 3 | large eggs |
| 70g | fresh lemon juice |
| 50ml | Limoncello (substitute 50ml fresh lemon juice) |
To serve
| 200ml | double cream or dairy free alternative |
| 1 tbsp | icing sugar |
| 1 | vanilla pod (seeds scraped) |
| fresh berries |
Method
- Preheat oven 175C. Grease, line and gently flour a 9” Springform tin. Set aside in the fridge.
- Whisk the flour, caster sugar, salt, bicarbonate of soda, baking powder and zest in a bowl.
- In a separate bowl, whisk the olive oil, almond milk, eggs, lemon juice, extract and Limoncello
- Add the dry ingredients to the wet and whisk until homogenous, take care not to overmix, a few lumps are fine.
- Pour the batter into the prepared tin. Bake on the middle shelf for 55-65 minutes, or until a skewer comes out clean. Cool in the tin for 5 minutes before turning onto a wire rack to cool completely.
- Meanwhile, add the icing sugar and vanilla seeds to the cream and whisk to medium peaks, you want it to slump into soft pillows.
- Pile onto your cake and top with fresh berries. Serve in huge wedges with cups of tea.
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