Rosemary and honey olive oil cake
The floral-scented rosemary is a delightful surprise and the cake stays ever so moist with the addition of olive oil.
Ingredients
| 200 g | Butter |
| ¾ cup | Caster sugar |
| ½ cup | Liquid honey, (try to use a floral honey) |
| 4 | Eggs |
| ½ cup | Sour cream |
| ¼ cup | Olive oil |
| 2 cups | Self raising flour, sifted |
| 1 Tbsp | Rosemary leaf, finely chopped |
Directions
- Preheat the oven to 175C.
- Line a 23cm springform tin with baking paper.
- Using an electric beater, cream the butter, sugar and honey for 4-5 minutes until light and fluffy.
- Add the eggs one at a time, beating well between each, then mix in the sour cream and oil.
- Fold in the sifted flour and rosemary.
- Spoon the mixture into the lined tin and bake for 40-50 minutes until golden and a skewer comes out clean when poked into the centre.
- Serve the cake warm or at room temperature with thickened cream and extra honey and rosemary.
http://www.bite.co.nz/recipe/9601/Rosemary-and-honey-olive-oil-cake/
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