Olive oil, Rosemary, and Honey Cake with a hint of Lemon. This beautifully moist and aromatic rosemary almond cake is combined with olive oil and has a delicate hint of lemon. The earthiness of the rosemary, nutty olive oil, and bright citrus elements truly complement one another. As it is naturally sweetened with honey, this […]
Taste of Thursday: Olive oil, Rosemary, and Honey Cake with a hint of Lemon
Olive oil, Rosemary, and Honey Cake with a hint of Lemon.
This beautifully moist and aromatic rosemary almond cake is combined with olive oil and has a delicate hint of lemon. The earthiness of the rosemary, nutty olive oil, and bright citrus elements truly complement one another. As it is naturally sweetened with honey, this cake is free of refined sugar, dairy, gluten and wheat. Perfect with a cup of tea. Enjoy!
3 cups ground almonds
4 eggs
5 tbsp honey
5 tbsp olive oil
2 tbsp fresh rosemary, finely chopped
zest of a lemon
1 tsp baking soda
a pinch of sea salt
Preheat the oven to 160°C and grease a cake tin with oil, or line with baking paper.
In a large mixing bowl, combine all the ingredients. Mix until very well incorporated. You can also do this in a food processor. Pour the batter in to the prepared cake tin.
Bake in the oven for 30 minutes, or until a skewer comes out clean when inserted.
Serves 8, will keep for 3-4 days.
*gluten free
*grain free
*wheat free
*dairy free
*refined sugar free
