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