Rosemary-Lemon Olive Oil Cake

  • Prep Time 10 min
  • Total Time 55 min
  • 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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Nutrition Facts

  • Nutrition Description Per serving (1/8 of recipe):
  • Calories 360
  • Fat 16 g
  • Saturated Fat 2.5 g
  • Carbs 46 g
  • Sugar 18 g
  • Protein 7 g
  • Cholesterol 50 mg
  • Fibre 1 g
  • Sodium 180 mg