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From The Sunday Times
August 5, 2007

Lemon and rosemary cake with syrup

Henry Hunt

Serves 8

For the cake
200g ground almonds
200g white sugar
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
Same amount of water
3 tbsp sugar
4 sprigs of rosemary

Preheat the oven to 180C/350F/Gas Mark 4. In a large bowl, beat together all the cake ingredients and pour into 8 oiled ramekins. Bake in the oven for 45 minutes until golden. To make the syrup, simmer all the ingredients over a low heat, until thickened. Turn out the cakes, prick them all over with a skewer and pour syrup over them. Decorate with greek yoghurt sweetened with icing sugar, a sprig of rosemary and wedges of orange.

Related Links

This cake looks lovely. Question - don't see any flour included in the cake ingredients. Is something missing? Thanks in advance.

amy, Los Angeles, U.S.A.

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