Lemon Rosemary Olive Oil Cake

Step 1

Preheat your oven to 180 deg C and grease and line a 23 cm cake tin. Set aside.

Step 2

Combine the almond flour, semolina, baking powder and sea sat. Stir thoroughly, to remove any lumps and set aside.

Step 3

In another bowl combine the brown sugar, olive oil, juice and zest, eggs and rosemary. Beat for a few mins on a low speed using a hand or stand mixer until the mixture is well incorporated and lighter in colour.

Step 4

Fold through the semolina mixture until well incorporated and pour the batter into a cake tin. Bake for 30-35 mins (depending on your oven) or until a skewer inserted comes out clean.

Step 5

Leave the cake in the tin for 5 mins before removing it and letting it cool on a wire rack. Once cooled completely dust with icing sugar and serve.