Olive oil and rosemary cake
Ingredients
- 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
Instructions
- 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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