Rosemary & Lemon Cake

  • Rosemary & Lemon Cake

Rosemary & Lemon Cake


Photographer:  Ross Giblin "The Dominion Post"
(makes 1 x 23cm round cake)

Nicola Moores, while studying at Victoria University, worked for our catering company. For one year she studied in Italy and very kindly passed this recipe onto me. It is a low sided, plain Jane cake full of flavour.


55g {one thick slice from the loaf we used} sourdough bread (sliced and roughly torn)

2/3 cup blanched almonds (lightly roasted)

2 tsp finely chopped rosemary leaves

1 cup castor sugar

2 tsp baking powder

2 tsp finely grated lemon zest

3/4 cup plus 1 tbsp lemon infused extra virgin olive oil {or olive oil if you prefer}

4 eggs (separated)


5 tbsp lemon juice

1/3 cup water

4 tbsp castor sugar

2 small sprigs rosemary

whipped cream or yoghurt to serve


· Preheat oven to 180°C. Lightly grease a 23cm spring form cake tin with baking spray. Line the base with baking paper.

· Into a food processor fitted with metal blade place bread, almonds and chopped rosemary. Process to a mealy consistency. Transfer to a bowl.

· Add sugar and baking powder and stir to combine.

· Add lemon zest, oil and egg yolks and stir to combine.

· Place egg whites into a bowl and whisk until stiff.

· Add half the egg whites to cake mixture and fold until barely incorporated. Add remaining egg whites and gently fold until fully incorporated.

· Pour mixture into prepared cake tin and place into preheated oven. Bake for 45-50 minutes or until firm to the touch and beginning to come away from the sides.

· Remove from oven and place on a cooling rack.

· To make syrup: Place lemon juice, water, castor sugar and rosemary sprigs into a small pot set over a gentle heat. Stir until sugar is dissolved. Increase heat and bring to the boil. Boil for 5 minutes to allow rosemary to infuse and for syrup to thicken. Cool and strain.

· Using a skewer pierce holes in the warm cake and pour syrup over the cake. If cake is cold then reheat the syrup before pouring over cake.

· Serve cake cold with whipped cream or yoghurt.