This combo’s been playing on my mind ever since my Apple and Thyme disaster. It started off oh so excitingly and ended with….. sad, disappointing looks and me, head bowed, scurrying off to facebook to recount the sorry tale.
So there I was in full feeling sorry for myself mode, when one of you suggested I try lemon and rosemary instead. Lemon and Rosemary you say? Hmmm….I said noticing a crafty smile appear on my face. Just looking at the words together in print was enough to convince me it was a good idea. It just sounded right, the taste in my mind was delicious, yet everytime I tried to picture it. I’d get a flashback of the muffin that never was, so had to wait until I was fully recovered to try it out and try it I did.
For those of you raising a cynical eyebrow at this post. This partnership really isn’t as strange as it may seem. Lemon and Rosemary are like two unlikely friends who meet at a party and get on surprisingly well.Lemon’s the shy, quiet one, while Rosemary’s the life and soul of the party, who’s come to shake things up a bit and boy did they have a blast!
I used my easy sponge cake recipe as a starting point and kept juggling the rosemary and lemon till I got the balance right. This cake has just enough rosemary for you to taste it without being overwhelmed by it’s flavour, add to that, a hint of lemon and you’ve got a dynamic duo all mixed up into a gluten free delight, but don’t take my word for it. Try it for yourself.
Rosemary & Lemon Olive Oil Cake
Makes one 1lb loaf
- 3 eggs, lightly beaten
- 1/2 cup/90ml agave nectar
- 1/4 cup/45ml olive oil
- grated zest and juice of half a lemon
- 1/2 cup/70g brown rice flour
- 1/4 cup plus 2tbsps/55g buckwheat flour
- 1/4 cup plus 2 tbsps/55g potato starch
- 1 1/2 tbsps almond meal, not blanched
- 2 tsp baking powder
- a pinch of salt
- 1 sprig of rosemary, finely chopped
- a few strips of rosemary to decorate the top
Preheat the oven to 180ºC/350ºF
Grease a 1lb loaf pan.
Mix agave nectar, egg, lemon zest, lemon juice and olive oil in a large bowl.
In another bowl, mix flour, baking powder, rosemary and salt together, add to the egg mixture and stir until combined.
Pour into loaf pan and sprinkle a few sprigs of rosemary on top to decorate.
Bake for 20-30 minutes or until the cake has browned on top.
Thanks for the idea Michael! 🙂Adapted from Patent and the Pantry
Gâteau au citron, huile d’olive et romarin
Pour un gâteau de 23 x 10 cm (8” x 4”)
- 3 oeufs, légèrement battus
- 90ml sirop d’agave
- 45ml huile d’olive
- le zeste et jus d’un demi citron
- 70g farine de riz complète
- 55g farine de sarrasin
- 55g fécule de pomme de terre
- 1 1/2 c à s poudre d’amandes, non emondées
- 2 c à c poudre à lever
- une pincée de sel
- une brindille de romarin, finement hachée
- du romarin frais pour décorer
Préchauffez le four à 180ºC
Beurrez un moule à pain de 23 x 10 cm (8” x 4”)
Dans un grand bol, mélangez les oeufs, le sirop d’agave, le zeste et le jus du citron et l’huile d’olive.
Dans un saladier, mélangez les farines, le romarin et le sel, ajoutez au mélange oeufs et mélangez jusqu’à l’incorporation.
Versez dans le moule à pain et décorez avec du romarin frais.
Enfournez pendant 20 à 30 minutes ou jusqu’à ce que le gâteau devient doré.Adaptée de Patent and the Pantry