Lemon, Olive Oil and Rosemary Cake
1 Method • Preheat oven to 180oC. Line a 15cm loaf tin/ pan with parchment paper. • In a bowl, lightly beat the eggs, then whisk in the olive oil, maple syrup,
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Cooking tools:
- Loaf pan
- Cooling rack
- Microplane
- Oven
- Mixing bowl
- Whisk
- Spatula
- Toothpick
- Parchment paper
- Chef's knife
- Cutting board
- Measuring spoon
Ingredients
- 2 eggs, lightly beaten
- 1/4 cup olive oil
- 1/3 cup maple syrup or raw honey, and extra for garnish
- 1 tbsp amazake (optional)
- 1/4 cup fresh squeezed lemon juice
- 2 tsp lemon zest, and extra for garnish
- 2 tbsp fresh rosemary, finely chopped, and extra for garnish
- 1 tsp vanilla extract
- 1¾ cups almond flour
- 1/4 cup coconut flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
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