The rosemary is a taste sensation in this lemon and honey cake. Macadamia oil and ground almonds add a humble nutty flavour to the cake and help keep it moist yet light.
For the Cake 4 large eggs ½ cup organic golden sugar (we love Chantal Organics) 2 lemons – 1 zested, 2 juiced 1 tsp vanilla extract 2 sprigs rosemary – finely chopped (we love Superb Herb) ½ cup macadamia nut oil (we love Olivado) 1 cup ground almonds (we love Alison’s Pantry) ½ cup plain flour (we love Chantal Organics) 1 tsp baking powder ½ tsp baking soda
For the glaze 1 lemon, juiced 3 tbsp honey (we love Airborne) 2 tbsp rum Rosemary sprigs to garnish (we love Superb Herb)
To serve Vanilla bean ice cream (we love Kapiti) We baked the cake in Le Creuset springform pan
Preheat oven to 180°C. Grease and line an 8 inch cake tin with baking paper.
Whisk eggs, sugar, lemon zest and juice, rosemary and vanilla together until light and fluffy.
Add macadamia oil and whisk until incorporated.
Fold through sifted flour, ground almonds, baking powder and baking soda until just combined. Be very careful not to over mix.
Pour cake mixture into the prepared cake tin and bake for 40-50 minutes or until skewer inserted into the centre of the cake comes out clean.
While the cake is baking make the honey glaze. In a saucepan over a medium heat bring the honey, rum and lemon juice to a gentle simmer. Give it a stir and take off the heat.
Drizzle the glaze over the top of the cake while it’s hot. Remove from the tin once cool and dot with some rosemary sprigs.