Lemon, Rosemary & Extra Virgin Olive Oil Cake
This cake is a favourite of ours as the summer fades and the oils are at their softest. We use Sicilian lemons typically which really make a difference to the flavour.
3 large eggs
125g caster sugar
Zest of 2 lemons (to give you an equivalent of around 3tbsp)
150g plain flour, sifted
1 tsp baking powder
90g ground almonds
A pinch of salt
200ml extra virgin olive oil, we use Il Classico from De Carlo in Puglia, which is the perfect butter substitute
For the syrup
A few sprigs of rosemary
Juice of 2 lemons
100g caster sugar
Line a 20cm round cake tin with greaseproof paper and brush the base and sides with a little oil.
Put all of the cake ingredients in to a bowl and mix until you have a smooth, batter-like consistency. Pour in to the tin and bake at 180C for 30 minutes until the top is golden.
While baking, you can prepare the syrup by tipping all of the ingredients in to a small saucepan and bringing up to the boil. Turn down and simmer gently for around 5 minutes and then turn off the heat and allow the rosemary to infuse.
While the cake is still warm, but still in its tin, make holes with a skewer all over the top and pour over the syrup. Leave to cool in its tin to allow the syrup to absorb and then turn out and serve.