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.