BakeRecipes

Almond, Lemon & Rosemary Syrup Cake

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Prep 20minBake 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)! 

Ingredients

  • Olive oil, to grease
  • 180ml olive oil
  • 3 eggs, at room temperature
  • 2 lemons, rind finely grated
  • 150g caster sugar
  • 125g almond meal
  • 75g (1/2 cup) self-raising flour, plus extra to dust
  • 40g flaked almonds
  • Fresh rosemary flowers (optional), to decorate 
Lemon & Rosemary Syrup
  • 60ml (1/4 cup) strained fresh lemon juice
  • 60ml (1/4 cup) water
  • 110g (½ cup) caster sugar
  • 4 x 10cm sprigs fresh rosemary

Method

  1. Preheat oven to 180°C (160°C fan-forced). Brush a 20cm spring form tin with olive oil and line the base with non-stick baking paper.
  2. Combine the flour, sugar and almond meal 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 spatular to stir until just evenly combined.
  3. Pout 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 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.