Olive oil cake with lemon & rosemary recipe

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.