Rosemary and honey olive oil cake
( SERVES 8 )

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NZ Woman's Weekly 12/8/2013

The floral-scented rosemary is a delightful surprise and the cake stays ever so moist with the addition of olive oil.

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

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.

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