The English Post

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.

© 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

PhD (former University academic). Italian based (food) writer, (food) communicator and magazine contributor. Authors of six books (five cookbooks), some of her works have appeared and appears in the most popular International food magazine, as “Gluten-free Heaven”; "Vegetarian Living"; "Veggie Magazine"; "Lifestyle FOOD"; "Australian Good Food & Travel Guide; "Chickpea";" TML" (The Mediterranean lifestyle), among others.