Olive oil and rosemary cake
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Olive oil and rosemary cake

Course Dessert
Cuisine Tuscan
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Author Giulia


  • 1 organic lemon
  • 4 medium eggs, at room temperature
  • 180 g of cane sugar
  • 1 tablespoon of finely chopped fresh rosemary
  • 180 g of extra virgin olive oil
  • 250 g of spelt flour, you can substitute with all purpose flour
  • 15 g of baking powder
  • 1 pinch of salt

To decorate

  • Rosemary flowers
  • 2 tablespoons of cane sugar


  • Zest one organic lemon and scrape the grated peel in a bowl with the sugar. Add one tablespoon of finely chopped fresh rosemary. Stir to infuse the flavour and let it rest for one hour.
  • Whip the eggs with the aromatic sugar until foamy and white. Add the olive oil and the juice of half a lemon, then whisk gently.
  • Sift the spelt flour, baking powder and salt and incorporate delicately into the batter.
  • Butter and dust with flour a 22cm round baking tin before tipping in the batter.
  • Heat the oven to 190°C and bake the cake for about 35-40 minutes, until it is golden brown and cooked through.
  • Cool completely before turning into a plate.
  • Crush the sugar and the rosemary flower in a mortar to release the rosemary essence and sprinkle over the cake.
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