This is a simple cake but it is made that extra little special with the addition of the rosemary-infused syrup.

Perfect with a cup of tea, a dollop of cream or a scoop of vanilla ice-cream when it is still warm.

Bon appetite!

Adapted from the recipe by the Bake Club.



You’ll need

  • • For the cake
  • 180ml x neutral tasting extra virgin olive oil, plus extra to grease
  • 3 x eggs, at room temperature
  • 2 x lemon rinds finely grated
  • 150g x caster sugar
  • 125g x almond meal
  • 75g x self-raising flour, plus extra to dust (See notes to make your own)
  • 40g x flaked almonds
  • Fresh or dried rosemary flowers (optional), to decorate
  • • For the Lemon & Rosemary Syrup
  • 60ml x strained fresh lemon juice
  • 60ml x water
  • 110g x caster sugar
  • 4 x 10cm sprigs fresh rosemary


  1. Preheat oven to 180°C (160°C fan-forced).
  2. Brush a 20cm spring form tin with olive oil and line the base with non-stick baking paper.
  3. Combine the flour, sugar and almond meal in a large bowl.
  4. Whisk together the olive oil, eggs and lemon rind until well combined.
  5. Add to the almond meal mixture and use a balloon whisk or spatular to stir until just evenly combined.
  6. Pour into the prepared tin and spread with the back of a spoon.
  7. Sprinkle evenly with the flaked almonds and bake in preheated oven for 35-40 minutes or until a skewer inserted in the centre comes out clean.
  8. Stand the cake in the tin before transferring to a wire rack sitting over a tray.
  9. Whilst the cake is baking, make the Lemon & Rosemary Syrup.
  10. Combine the lemon juice, water and sugar in a small saucepan and stir over medium heat until the sugar dissolves.
  11. Add the rosemary sprigs, bring to a simmer and simmer for 5 minutes or until reduced by about half.
  12. Slowly pour the hot syrup over the warm cake, allowing it to soak in as much as possible. Cool to room temperature (this will take about 1 hour).
  13. Decorate with the rosemary flowers if using and serve in slices.
  14. This cake will keep in an airtight container at room temperature in a cool spot for up to 3 days.

Tip : To make 1 cup of self-raising flour, sift together 1 cup all purpose flour, ½ tsp salt and 1 ½ tsp baking powder.

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