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

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See www.jowilcox.co.nz

more of this author
NZWW Dec-22-2014-issue

Subscribe to the magazine

It's the end of an era for Miranda

In this week's issue of New Zealand Woman's Weekly magazine it’s the end of an era for Miranda.

New Zealand Woman's Weekly is the country's most-loved women's magazine, bringing a wide variety of news, stories, recipes and helpful hints to the home every week.

Subscribe now

Subscribe to our newsletters

Receive the latest celebrity news, recipes and beauty tips, delivered right to your inbox.

Subscribe