Rosemary-Lemon Olive Oil Cake

Prep time: 10min
Total time: 55min
Serves: 8
1/2 cup
olive oil
125 mL
2
eggs
3/4 cup
plain yogourt
175 mL
1/2 cup
honey
125 mL
1 tbsp
finely chopped fresh rosemary
15 mL
1 tbsp
lemon zest
15 mL
1 tbsp
lemon juice
15 mL
1 cup
all-purpose flour
250 mL
1/2 cup
semolina flour
125 mL
2 tsp
baking powder
10 mL
1/4 tsp
salt
1 mL
2 tbsp
icing sugar, for garnish (optional)
Per serving:
calories
360
fat
16 g
saturated fat
2.5 g
carbs
46 g
sugar
18 g
protein
7 g
cholestrol
50 mg
fibre
1 g
sodium
180 mg

Directions

  1. Preheat oven to 350°F (180°C). Spray or brush an 8-in. (20-cm) round baking pan with vegetable oil.

  2. In a large bowl, using an electric mixer, beat olive oil with eggs until light and pale, about 2 min. Beat in the yogourt, honey, rosemary, lemon zest and lemon juice. Set aside.

  3. In a separate bowl, whisk together the all-purpose flour, semolina flour, baking powder and salt. Stir the flour mixture into the olive oil mixture just until combined. Do not overmix. Scrape the batter into prepared pan.

  4. Bake in the centre of preheated oven until golden brown and a skewer inserted into centre of cake comes out clean, 30 to 35 min. Let cool in pan for 5 min. before inverting onto a rack to cool. Once cooled, sift icing sugar overtop to serve.