Honey and Rosemary cake
This cake has a lovely floral rustic charm that comes from the combination of honey and rosemary with almond meal and it is a pefect accompaniment for afternoon tea. Thanks to the olive oil it keeps very moist and soft and by having no sugar added it also ticks the box for those who are keeping an eye on their sugar intake. It tastes even better with a dollop of greek yoghurt on the side and a little drizzle of honey. This recipe makes for a small cake so if you have many mouths to feed, I suggest you double the ingredients.
160 grams of buckwheat flour (or you can use selfraising flour if you don't want to do it Gluten Free)
100 grams of almond meal
2 lemons zest grated
100 grams of sour cream or plain yoghurt
4 tbs of honey
1/2 cup of Matakana Extra Virgin Olive Oil
1/2 tbs of finely chopped rosemary (plus extra for decorating)
1 tsp of baking soda (don't use this if you are using self raising flour)
Preheat oven to 150 degrees. Grease and line a small round tin.
Put all ingredients in a food processor and blend until smooth. Pour in tin and bake for 1hr testing the cake after 50 minutes (insert a toothpick in the middle of the cake and if it comes out clean the cake is ready).
Leave to cool on rack. Sprinkle with icing sugar.