Wednesday, 17 November 2010

ICCHFC - Week 60: Lemon and rosemary cake

Laura did remarkably well this week and pulled a massive surprise out of the bag.

I was the last of the cakers to try a slice of the very sticky cake. It was obvious there was a herb involved but the challenge was to identify what. My taste buds told me that it was rosemary but the flecks of green just didn't look like rosemary so like a complete chump I didn't guess rosemary! I'd been fooled by finely chopped rosemary and I was looking for whole leaves. What a plonker.

I don't think I've had a fruit and herb combo before in any type of scenario and it worked really well in this cake. The lemon was very sharp and the rosemary added a great foil to the citrus. It was in that weird place between sweet and savoury. And yet incredibly moreish.

Laura's Lemon and Rosemary cake (adapted from The Times Online)

200g ground almonds
200g white sugar
200ml olive oil
4 eggs
Grated zest of 1 large lemon
4 sprigs of rosemary, finely chopped
For the syrup:
Juice of 2 large lemons
Same amount of water
3 tbsp sugar
4 sprigs of rosemary

1. Preheat the oven to 180°C.
2. In a large bowl, beat together all the cake ingredients and pour into 8 oiled ramekins.
3. Bake in the oven for 45 minutes until golden.
4. To make the syrup, simmer all the ingredients over a low heat, until thickened.
5. Turn out the cakes, prick them all over with a skewer and pour syrup over them.
6. Decorate with Greek yoghurt sweetened with icing sugar, a sprig of rosemary and wedges of orange.


  1. I'm very keen on trying this as whilst the sweet baking and herbs are not a combination that normally springs to mind, I've had honey icecream with thyme in before, and thought it was stunning, in a strange and delicious way!

  2. Definitely give it a go. We were all pleasantly surprised.

    I think rosemary are lemon are traditional savoury bedfellows. I'd just never think of them as sweet partners, but it really does work.


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