Lemon, Rosemary and Olive Oil Cake (10-12)

A recipe from Tamal Ray.

Lemon, Rosemary and Olive Oil Cake (10-12)
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Lemon, Rosemary and Olive Oil Cake (10-12)
Print Recipe
  1. Line the bottom of an 20cm round cake tin with greaseproof paper, and brush the base and sides with a little oil.
  2. Put all the cake ingredients in a bowl and mix until you have a thick batter. Pour into the prepared tin and bake at 200C (180C fan)/390F/gas 6 for 30-35 minutes, until the top is golden brown and risen, and a skewer inserted into the centre comes out clean.
  3. While the cake is baking, prepare the syrup. Tip all the ingredients into a small saucepan and bring to a boil. Turn down the heat and simmer gently for another five minutes, then turn off the heat and leave the rosemary to infuse.
  4. While the cake and syrup are still warm, make holes all over the top of the cake with a skewer, and pour over the syrup. Leave to cool in the tin (the cake will absorb the syrup as it sits) before turning out and serving.
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