I 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
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.