Almond, Lemon & Rosemary Syrup Cake

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Prep 20min(+ 1hr cooling time)Bake 35-40minMakes 10 serves

Inspired by the wild rosemary found growing on the Gallipoli peninsula and the symbolic wearing of sprigs as a sign of remembrance for those who have made the ultimate sacrifice, this cake is the perfect way to pay your respects through your baking on Anzac Day. It's a simple cake, made special by the rosemary-infused syrup and is equally good accompanied by a cup of tea or lashings of cream or vanilla ice-cream for dessert (particularly when served while still warm)! 


Olive oil, to grease
150g (5¼oz) caster sugar
125g (4½oz) almond meal
75g (½ cup/2¾oz) self-raising flour
180ml (¾ cup/6fl oz) olive oil
3 eggs, at room temperature
2 lemons, rind finely grated
40g (1½oz) flaked almonds
Fresh rosemary flowers (optional), to decorate

Lemon & Rosemary Syrup

60ml (¼ cup/2fl oz) strained fresh lemon juice
60ml (¼ cup/2fl oz) water
110g (½ cup/4oz) caster sugar
4 x 10cm sprigs fresh rosemary


  1. Preheat oven to 180°C/350°F (160°C/315°F fan-forced). Brush a 20cm/8in spring form tin with olive oil and line the base with non-stick baking paper.
  2. Combine the sugar, almond meal and flour in a large bowl. Whisk together the olive oil, eggs and lemon rind until well combined. Add to the almond meal mixture and use a balloon whisk or spatula to stir until just evenly combined.
  3. Pour into the prepared tin and spread with the back of a spoon. Sprinkle evenly with the flaked almonds. Bake in preheated oven for 35-40 minutes or until a skewer inserted in the centre comes out clean. Stand the cake in the tin for 5 minutes before turning transferring to a wire rack sitting over a tray.
  4. Meanwhile, to make the Lemon & Rosemary Syrup, combine the lemon juice, water and sugar in a small saucepan and stir over medium heat until the sugar dissolves. Add the rosemary sprigs, bring to a simmer and simmer for 5 minutes or until reduced by about half.
  5. Slowly pour the hot syrup over the warm cake, allowing it to soak in as much as possible. Cool to room temperature (this will take about 1 hour). Decorate with the rosemary flowers (if using) and serve in slices.

Baker's Tip

  •  This cake will keep in an airtight container at room temperature in a cool spot for up to 3 days.