Olive oil cake with lemon and rosemary

Olive oil cake with lemon and rosemary

By
From
Rustic
Makes
1 cake

This has been a hit since the moment we first put it out on the counter at Fernandez & Wells. A gorgeous yellow colour with a baked golden-brown crust, there’s something about the olive oil and almonds that makes it feel both health giving and satisfying – not too sweet and beautifully moist, so it lasts well. We do several versions that are all equally delicious.

Ingredients

Quantity Ingredient
1 teaspoon butter, for greasing
50g plain flour
1 teaspoon plain flour, for dusting
2 1/2 teaspoons baking powder
125g ground almonds
200g caster sugar
250ml light olive oil
5 eggs, lightly beaten
1 1/2 tablespoons chopped rosemary leaves
2 lemons, zested
fresh raspberries, to serve (optional)

Method

  1. Preheat the oven to 160°C. Butter and flour a 20 cm round springform cake tin.
  2. Sift the flour, baking powder and almonds into a large mixing bowl, tip in the sugar, and stir everything together.
  3. Add the olive oil, eggs, rosemary and lemon zest to the mix and fold together until you have a smooth batter.
  4. Pour the batter into the prepared baking tin and bake for 45–50 minutes; the cake will have a slight wobble when you remove it from the oven, but will set beautifully firm once it has cooled. If the top of the cake seems to be browning too quickly, lay a double-folded piece of baking parchment across the top of the tin. After removing from the oven, leave the cake to cool in its tin until firm enough to transfer to a wire rack. Slice and serve with some fresh raspberries.
Tags:
English
Spanish
French
casual
entertaining
London
cafe
breakfast
lunch
dinner
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