The English Post

Rosemary and almonds cake

ROSEMARY AND ALMONDS CAKE
Written by Veronica Lavenia
Credits: © Ph. Veronica Lavenia – The Wolf Post

This is a very simple, yet particular cake. Rosemary in a cake may seem to be risky but, on the contrary, it is a winner. Adding herbs to sweet recipes is a good tip I learnt from my mother.

Almonds and pistachios give a unique fragrance to this special cake, as always made with quality ingredients.

This rosemary and almonds cake, also ideal for a classic afternoon tea, remains very soft and is perfect for a burst of energy in the early morning.

Rosemary and almonds cake: Ingredients

Serves 6-8

75 ml (21/4 fl oz) mild extra virgin olive oil (or 100 ml/31/2 fl oz organic cold-pressed sunflower oil)

1 rosemary sprig

150 g (51/2 oz) wholemeal (whole-wheat) flour (or brown rice flour for a gluten free version), sifted

80 g (23/4 oz) almond flour

80 g (23/4 oz) cornstarch (cornmeal)

15 g (1/2 oz) organic baking powder

50 g (13/4 oz) coconut sugar

1 beaten egg

juice and zest of 1 red orange

100 g (31/2 oz) 80% chopped dark chocolate 

100 ml (3 fl oz) apple juice, no sugars added

150 ml (5 fl oz) brown rice milk/drink

1 handful pistachios, sliced almonds or other dried fruit

Rosemary and almonds cake: Method

  1. Preheat the oven to 180°C (350°F/Gas 4).
  2. Lightly grease and line a 22 cm (81/2 inch) springform tin with baking paper.
  3. Heat the oil and rosemary needles in a saucepan over medium heat for 3 minutes. Remove from the heat and leave to cool.
  4. Combine the wholemeal flour, almond flour, cornstarch and brown sugar. Add the beaten egg, juice and orange zest and chocolate flakes.
  5. Strain the oil using a sieve to remove the rosemary. Add the apple juice and rice milk. Add the liquid ingredients to solid. Pour the batter into the baking tin. Cover with 1 handful dried fruit of your choice.
  6. Bake for 40 minutes, or until lightly golden and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.
ROSEMARY AND ALMONDS CAKE

© Ph. Veronica Lavenia – The Wolf Post

Don’t miss:

Gluten free Paradiso cakes

Cashew and honey cakes

Vegan chocolate pear cake

About the author

Veronica Lavenia

Veronica, PhD, is an Italian based food writer. Born and raised in Italy, surrounded by the thriving culture and spirit of Sicily, Veronica was a University academic before becoming a food writer. In the context of academic research, she has published essays on the Spanish-American narrative in national and international Academic Journals. As freelance journalist, she wrote about book reviews and tennis. Food was the subject she thought about most so, inspired by family recipes, and valuable Italian culinary heritage, she moved into writing her experiences and studies on the subject.
Sustainability, seasonality and selection of raw materials (as much as possible local, organic and unrefined) are the basis of Veronica’s natural food philosophy.
Cookery author, "Gluten Free Heaven" magazine contributor, some of her works have appeared in "Vegetarian Living", "Veggie Magazine", "Lifestyle FOOD", "Australian Good Food & Travel Guide" and "Chickpea", among others.