Ingredient
- Olive oil, to grease
- 180ml olive oil
- 3 eggs, at room temperature
- 2 lemons, rind finely grated
- 150g caster sugar
- 125g almond meal
- 75g (1/2 cup) self-raising flour, plus extra to dust
- 40g flaked almonds
- Fresh rosemary flowers (optional), to decorate
Lemon & Rosemary Syrup
- 60ml (1/4 cup) strained fresh lemon juice
- 60ml (1/4 cup) water
- 110g (1/2 cup) caster sugar
Method
- Preheat oven to 180°C (160°C fan-forced). Brush a 20cm spring form tin with olive oil and line the base with non-stick baking paper.
- Combine the flour, sugar and almond meal in a large bowl. Whisk together the olive oil, eggs and lemon rind until well combined. Add to the almond meal mixture and use a balloon whisk or spatular to stir until just evenly combined.
- Pout into the prepared tin and spread with the back of a spoon. Sprinkle evenly with the flaked almonds. Bake in preheated oven for 35-40 minutes or until a skewer inserted in the centre comes out clean. Stand the cake in the tin before turning transferring to a wire rack sitting over a tray.
- Combine the lemon juice, water and sugar in a small saucepan and stir over medium heat until the sugar dissolves, bring to a simmer and simmer for 5 minutes or until reduced by about half.
- 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).
