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Lemon & olive oil cake with lemon & rosemary syrup
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45g white breadcrumbs (or brioche crumbs)
200g golden caster sugar
100g ground almonds (preferably freshly ground)
2 tsp baking powder
200ml extra virgin olive oil (preferably Spanish)
4 Waitrose British Blacktail Large Free Range Eggs, lightly beaten
Finely grated zest of 2 lemons
For the syrup
3 sprigs rosemary
85g golden caster sugar
Juice of 2 lemons
1 Waitrose British Blacktail Medium Free Range Egg white
2-3 sprigs rosemary
Caster sugar, for dusting
Icing sugar, for dusting
1 Preheat the oven to 190°C, gas mark 5. Butter and line a 20cm cake tin with baking parchment.
2 Put all the dry ingredients for the cake into a bowl. Mix the oil and eggs together and add this gradually to the dry ingredients, whisking with a fork as you do so. Stir in the lemon zest.
3 Pour the mixture into the prepared tin. Bake for 40-50 minutes or until a skewer put in the centre of the cake comes out clean. Cool for 10 minutes then turn out onto a plate.
4 Make the syrup while the cake is cooling slightly. Put the rosemary and sugar together in a mortar and pestle and pound them. This helps to release the rosemary flavours. Put this and all the remaining ingredients for the syrup into a saucepan and heat gently, stirring a little to help the sugar dissolve. Boil for 5 minutes.
5 Make holes all over the cake with a skewer. Remove the rosemary from the syrup and, while both the cake and syrup are still warm, slowly pour the syrup all over the cake. The cake will absorb the syrup as it sits. Leave to cool.
6 To decorate the cake whisk the egg white until frothy (just use a fork) then paint each sprig of rosemary with this. Sift caster sugar all over the sprigs and gently shake off the excess. Leave them somewhere warm, lying on greaseproof paper, so that the sugar can dry. It will take several hours, depending on the heat and dryness of where you do this. Just before serving lightly dust the top of the cake with icing sugar and arrange the sprigs of rosemary in the centre.
Typical values per serving:
This recipe was first published in Thu Apr 26 09:46:00 BST 2018.