Only Amazing Recipes

Amazing gluten-free, low GI, completely guilt-free and simply delicious and healthy food!



Lemon&Rosemary cake_newI am really nervous now. What if you dont like it and say it is something absolutely weird and shouldn’t exist? Well it is even better for me because I will be able to eat the WHOLE  cake by myself ! 😛

The story goes like this. Once I stopped at one delicatessen place in Balham for a cup of coffee and a cake.  I asked for a “flour free” cake and was lucky – they had a few, that almost never happens! I picked one without too much thinking. When I tried it, I think I became dumb for a few seconds stunned by the taste. There was an explosion of flavours in my mouth – lemon, rosemary and sugar – all blended together in an amazing choir!  The texture was also something special.  It was light, transparent and granular. The cake melted in my mouth, but did not fall apart (if you know what I mean). I felt like I discovered something new, a new amazing “lemony” side of life! 🙂

Shocked and feeling a bit dizzy I went to the counter and asked what kind of cake it was. “What is it made of???” I was told it was made of lemon, rosemary, loads of olive oil..but they didn’t give me the recipe – “SECRET“!! It was about a year ago. I never forgot that cake and tried to find the recepie to make this miracle by myself. I thought I would have to devote my life to it (proper life goal! 🙂 ).

Mission accomplished! 😉

Now! Put on your sexy kitchen outfit and start!

This recipe is for the 25 cm baking tin.

For the cake 
200g ground almonds
200g white sugar (I use fruit sugar. It is much healthier because it has a Low Glycemic index, meaning no insulin spikes!)
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
3 tb. spoons of water
3 tb. spoons sugar
4 sprigs of rosemary
If you need more syrup just  double the amount of lemon juice and sugar.


For the cake: 

Preheat the oven to 170C/350F/Gas Mark 4.

  • Chop the rosemary.
  • In a large bowl, combine all the cake ingredients together until the mixture is nice and smooth.
  • Pour the dough into a baking tin. Make sure you use the right tin. I use a low but wide loose base tin for this cake – check the Cooking tips section! I use the one for tarts – with “wavy” sides.

See “How to…” pictures below.

Bake in the oven for 45 minutes until golden.

For the syrup:

Chop the rosemary (same amount and the same way as for the cake). Simmer all the ingredients over a low heat in a small sauce pan, until thickened (almost like caramel).  Add more sugar if needed.

Let the cake cool down (1 hour at least!). It will continue to set as it cools. Turn the cake upside down on a flat dish. Prick it all over with a skewer and pour syrup over it. The more the better ;-). Decorated with the icing sugar and sprig of rosemary.

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P.S  A slight variation (but also nice!): Use 150 ml of olive oil instead of 200 and add a spoon of baking powder. The texture of the cake will be a bit different but it will be absolutely top top class as well as this one!!


  1. Thank you so much for this recipe. I had a similar one that I loved in a cafe so googled and found your recipe – tons of compliments!

  2. OMG amazing! Thank you.

  3. I have been longing for over 2 years, called the store and offered to buy an entire cake and travel to the store. The said, “no you can’t buy”…Then, I hopelessly went online in search of “Lemon+Rosemary+ olive oil cakes” images… but all other cakes were impostors-too dry looking, too stiff, too dull- til I came here and instantly knew I finally found the ONE. Thank you a million times!!!!

  4. Amazingly good and so easy. This is one of my favourites now.

  5. I’ve never used fruit sugar before – I’ve just looked at link and see it recommends using less as it’s sweeter – is this what you’ve found – how much would you use (in the cake and in the syrup)? Had a cake just like this today in Franca Manca and it was out of this world, really hoping this recipe is going to help me recreate it! Thanks so much

    • Katie, I havent been using/eating sugar for about 10 years now so I cant really say if fruit sugar is sweeter. When I see sugar in the recipe, I just use fruit sugar instead. Never thought it was too sweet. Especially in this recipe – lemons are sour so they have to be balanced with sweet sugar or fruit sugar! Make more syrup to make sure you have enough for the whole cake. You can taste it while cooking to make sure the sweet-sour balance is If it seems too sour just add more sugar.

      If you are not concerned about GI just use normal sugar!

      Good luck with the cake! It is very simple – check the step by step pictures.

      p.s. I didnt know they served this cake in Franca Manca. Goona go and check if its as good as this one;-) Thanks for the tip! 🙂

      • It’s not on the menu but if you ask they reveal they have a very tasty chocolate and hazelnut cake and also this delicious lemon cake (that is the one in battersea anyway). Going to give this recipe a go this weekend, thanks for getting back to me on the sugar, trying to cut back on it too so very pleased to have stumbled across your site, will be having a good browse through your other recipes too.

      • Good luck with the recipe! by the way, I tried the same (well, very similar) cake in Brixton village last weekend. I think the place was called Wild Cat… Only the texture of that one was a bit fluffier than the texture of my cake. They probably whisked the egg whites separately and folded in at the end. smth to experiment with 🙂

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