Weekend Special Recipe: My favourite cake the Lemon and Rosemary drizzle cake!
This cake gets devoured in one sitting, it's super moist, lemony and the rosemary is the right amount to give it a bit of an kick but nowhere near enough to think, hold on, what's all this rosemary doing in this lovely lemon CAKE? Let's not forget the drizzle of citrus icing drizzled over the cake takes this cake to the next level. It really is a cake for all occasions!
Also, it's the best cake ever for those of you (who like me) can't have diary you can use coconut milk (like I use in my recipe below), or just replace the coconut milk for almond/soy/rice/hemp milk and you're all set for a special weekend.
Lemon-Rosemary-Olive Oil Cake:
Make sure to use a really good olive oil. Extra virgin yields the best flavor.
1 1/4 cup Bob’s Red Mill Gluten-Free All Purpose Flour
1/2 cup Bob’s Red Mill Almond Flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon xanthan gum
1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water until frothy
1/2 cup agave nectar
1/3 cup extra virgin olive oil
1/4 cup light coconut milk whisked with 1 teaspoon lemon juice (let sit for 10 minutes)
1 tablespoon lemon juice
zest of 1 lemon
2 teaspoons pure vanilla extract
2 tablespoons of diced rosemary, plus a few sprigs for decoration
Lemon Drizzle Icing:
2 cups powdered sugar
1/3 cup fresh lemon juice
1. Preheat oven to 325.
2. In a medium-sized bowl, whisk together flours, baking powder, baking soda, salt and xanthan gum. Set aside.
3. In a mixer, beat together agave and olive oil. Add egg replacer-water mix, coconut milk-lemon mixture, vanilla, lemon juice, and zest. Turn mixer speed to slow and slowly add dry ingredients until batter just comes together. Fold in minced rosemary.
4. Pour batter into a pre-greased or parchment-lined 4.5×8.5-inch loaf pan (1.5 qt.). Pull leaves off rosemary sprig and sprinkle over the top of the batter. Bake in preheated oven for 45-50 minutes, or until a toothpick comes out clean. Let cool on a wire rack for about 20 minutes. Run knife around cake to loosen and turn out from loaf pan. Let cool for another 15-20 minutes.
5. Combine powdered sugar and lemon juice, stir until smooth. Drizzle icing over cake in a circular motion. Serve to your guests.
Serve on a wonderful china plate (ordered from Little Vintage Teapot) and ENJOY!
See how long your cake lasts!!!!