Olive Oil, Semolina & Rosemary Cake
Prep Time
Serves
Cooking Mode
½ cup olive oil
2 eggs
¾ cup plain yogourt
½ cup honey
1 tbsp finely chopped fresh rosemary
1 tbsp lemon zest
1 tbsp lemon juice
1 cup all-purpose flour
½ cup semolina flour
2 tsp baking powder
¼ salt
2 tbsp icing sugar, for garnish (optional)
½ cup olive oil
2 eggs
¾ cup plain yogourt
½ cup honey
1 tbsp finely chopped fresh rosemary
1 tbsp lemon zest
1 tbsp lemon juice
1 cup all-purpose flour
½ cup semolina flour
2 tsp baking powder
¼ salt
2 tbsp icing sugar, for garnish (optional)
Directions
1Preheat oven to 350°F (180°C). Spray or brush an 8-in. (20-cm) round baking pan with vegetable oil.
2In 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.
3In 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.
4Bake 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.
Disclaimer
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Personal Note
Personal Note
