Rosemary-Lemon Olive Oil Cake
- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 55 mins
- Serves
- 8
Ingredients
- 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)
Directions
Step 1
Preheat oven to 350°F (180°C). Spray or brush an 8-in. (20-cm) round baking pan with vegetable oil.
Step 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.
Step 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.
Step 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.
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Nutritional Facts
- Nutrition Description:
- Per serving (1/8 of recipe):
- Calories:
- 360
- Fat:
- 16 g
- Saturated Fat:
- 2 g
- Carbs:
- 46 g
- Fibre:
- 1 g
- Sugar:
- 18 g
- Cholesterol:
- 50 mg
- Protein:
- 7 g
- Sodium:
- 180 mg