Orange flour

Olive Oil and Rosemary Cake with Lemon Drizzle

It may still be snowing outside (what has happened to spring this year?!), but I thought I would bring a touch of the Mediterranean sun into my kitchen with this olive, rosemary and lemon cake. The subtle rosemary flavour infuses throughout the mixture in the oven and the lemon glaze gives the cake a zesty lift.
4 large eggs
150g caster sugar
120ml extra-virgin olive oil
2tbsp fresh rosemary (finely chopped)
190g plain flour
1tbsp baking powder
1/2tsp kosher salt
juice of 1/2 lemon (around 2tbsp)
125g icing sugar
(preheat oven to 165*c and grease a 10″ loaf tin)
for the cake:
– using an electric mixed, beat the 4 eggs
– gradually pour in the sugar and whisk until pale and foamy
– while the mixer is still going, pour the olive oil in slowly
– mix together all the dry ingredients and then sift into the mixture
– fold in with a spatula
– pour the mixture into the loaf tin and bake in the over for 45 minutes until golden and cooked through (insert a skewer into the centre of the cake to determine wether or not it is cooked through – it should come out clean)
– remove the cake from the tin and cool on a wire rack
for the glaze:
– for the icing, gradually add the lemon juice to the icing sugar and mix well until you have a runny glaze (you may not need all of the lemon juice)
– pour over the cake and leave to set
– cut into slices to serve
*tip: enjoy with a cup of lemon tea

2 comments on “Olive Oil and Rosemary Cake with Lemon Drizzle

  1. Mama's Gotta Bake
    March 29, 2013

    This looks yummy. I must give it a try!

    • SAFbakes
      March 29, 2013

      Thank you 🙂 It is an unusual combination but really nice with the zesty lemon drizzle. Let me know what you think if you do give it a try!

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This entry was posted on March 25, 2013 by in Baking and tagged , , , , .
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