Rosemary and Lemon Olive Oil Cake | Taralinga Estate
Serves 8-10
Ingredients
315g plain flour
230g caster sugar
3 tsp baking powder
1 tsp rosemary, very finely chopped
1/4 teaspoon salt
125g Taralinga Estate extra virgin olive oil
250ml milk of choice
2 tbsp lemon juice
2 tbsp lemon zest
Icing sugar, for dusting
Method
- Preheat oven to 175° and grease or line a 20cm cake tin. Place flour, sugar, baking powder, rosemary and salt in a bowl and mix to combine. Add olive oil, milk, lemon juice and lemon zest. Mix well to combine.
- Pour mixture into the cake tin and bake for 40-45 minutes, or until a skewer comes out clean. Once baked, remove from tin and let cool for 5 20-30 minutes before dusting with icing sugar to serve.
