NZ Woman's Weekly

Rosemary & honey olive oil cake

Rosemary & honey olive oil cake
  • Meal Type

    Cake
  • Servings

    8+

The floral-scented rosemary is a delightful surprise and the cake stays ever so moist with the addition of olive oil. Serve as a teacake or with crème anglaise for a satisfying winter pudding.  

  • 200g butter
  • ¾ cup caster sugar
  • ½ cup liquid honey (try to use a floral honey)
  • 4 eggs
  • ½ cup sour cream
  • ¼ cup olive oil
  • 2 cups self-raising flour, sifted
  • 1 tbsp rosemary leaves, finely chopped

1 Preheat the oven to 175ºC. Line a 23cm springform tin with baking paper.

2 Using an electric beater, cream the butter, sugar and honey for 4-5 minutes until light and fluffy. Add the eggs one at a time, beating well between each, then mix in the sour cream and oil. Fold in the sifted flour and rosemary.

3 Spoon the mixture into the lined tin and bake for 40-50 minutes until golden and a skewer comes out clean when poked into the centre.

4 Serve the cake warm or at room temperature with thickened cream and extra honey and rosemary.

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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