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Lemon Rosemary Olive Oil Cake

Ingredients

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Cake

  • ½ cup A³ olive oil and some for greasing the edges of the pan

  • A few sprigs of rosemary

  • 2 cups almond flour

  • ¾ cup cornmeal

  • 1 tsp baking powder

  • Pinch of sea salt

  • 3 eggs

  • ¼ cup dairy free milk

  • ⅓ cup honey

  • Zest of 3 lemons

  • ½ cup lemon juice

  • ½ tsp vanilla

  • Maldon sea salt

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Glaze

  • 1 tbsp A³ olive oil

  • 2 tbsp honey

  • 1 tbsp lemon juice

Directions

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  1. Start by making a rosemary-infused olive oil. Heat olive oil and rosemary in a saucepan over medium. Let sit for 15 minutes, then discard rosemary, and allow olive oil to cool.

  2. Preheat the oven to 350 degrees, line a 9inch cake pan with parchment paper and grease the sides with olive oil.

  3. Mix together almond flour, cornmeal, baking powder and salt in a medium-sized mixing bowl. In a separate bowl, whisk together remaining ingredients including rosemary-infused olive oil.

  4. Combine wet and dry ingredients, and mix together until fully combined. Pour batter into cake pan, and bake for 35-40 minutes or until a toothpick inserted comes out clean.

  5. Once cake has cooled, whisk together remaining 2 tbsp of honey, with 1 tsp of olive oil and lemon juice. Spread glaze evenly over cake, top with a sprinkle of maldon sea salt and a spring of rosemary for garnish.

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Enjoy!

Source: Well + Good

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