RecipesBaking And Sweets

Olive oil cake with lemon & rosemary recipe

A delicious moist lemony cake.

Dairy Free
Olive oil cake with lemon & rosemary recipe
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Ingredients

For the recipe:
  • 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

A delicious moist lemony cake. Thanks to Gourmet Glow for this delicious recipe.

Part of our Extracts Recipe Collection.

Method

01
Preheat oven 175C. Grease, line and gently flour a 9” Springform tin. Set aside in the fridge.
02
Whisk the flour, caster sugar, salt, bicarbonate of soda, baking powder and zest in a bowl.
03
In a separate bowl, whisk the olive oil, almond milk, eggs, lemon juice, extract and Limoncello
04
Add the dry ingredients to the wet and whisk until homogenous, take care not to overmix, a few lumps are fine.
05
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.
06
Meanwhile, add the icing sugar and vanilla seeds to the cream and whisk to medium peaks, you want it to slump into soft pillows.
07
Pile onto your cake and top with fresh berries. Serve in huge wedges with cups of tea.