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Rosemary and honey olive oil cake
( SERVES 8 )

NZ Woman's Weekly

4.0 / 5 FROM 1

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.

Comments

Sotogrande
added 280 days ago
Hi Irene from Skye Blue Kitchens. Made your lovely Rosemary Honey and Olive oil cake yesterday using our Baking Bag Gluten Free mix. So easy to make and delicious. I would like to put this photo on our Facebook page with the link to your recipe. Please let me know if this will be ok. A few months back I met Jan Bilton and she used and featured our Scroggin Munchie mix with you. If time permits please take a look at our website etc. would love your feedback. Keep all the delicious recipes coming. Thanks, Irene @ Skye Blue Kitchens. ****skyebluekitchens.co.nz
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