Rosemary, olive oil and sea salt cake recipe
Sweet and salty, our rosemary, olive oil and sea salt cake recipe is zesty, moist and delicious with a dollop of crème fraîche. Made with ground almonds and polenta, it's also gluten-free.
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Cooking tools:
- Cake pan
- Microplane
- Citrus press
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Oven
Ingredients
- 150g polenta
- 200g caster sugar
- 1 tbsp finely chopped fresh rosemary
- zest of ½ lemon
- zest of ½ orange
- 3 large eggs
- 200ml olive oil, plus more for the tin
- 200g ground almonds
- 2 tsp gluten-free baking powder
- 2 tsp sea salt flakes, plus more to serve
- 1 tbsp olive oil
- 2 tbsp lemon juice
- 2 tbsp orange juice
- 1 sprig of fresh rosemary
- 50g caster sugar
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