Rosemary and almonds cake

Adding aromatic plants to sweet recipes is a good tip I learnt from my mother. This cake, also ideal for a classic afternoon tea, remains very soft and is perfect for a burst of energy in the early morning.

Serves 6-8


75 ml (21/4 fl oz) mild extra virgin olive oil (or 100 ml/31/2 fl oz organic cold-pressed sunflower oil)

1 rosemary sprig

150 g (51/2 oz) wholemeal (whole-wheat) flour (or brown rice flour for a gluten free version), sifted

80 g (23/4 oz) almond flour

80 g (23/4 oz) cornstarch (cornmeal)

15 g (1/2 oz) organic baking powder

50 g (13/4 oz) raw brown sugar

1 beaten egg

juice and zest of 1 red orange

100 g (31/2 oz) 80% chopped dark chocolate or Modica Aztec chocolate

100 ml (3 fl oz) apple juice, no sugars added

150 ml (5 fl oz) brown rice milk

1 handful pistachios, sliced almonds or other dried fruit


  1. Preheat the oven to 180°C (350°F/Gas 4).
  2. Lightly grease and line a 22 cm (81/2 inch) springform tin with baking paper.
  3. Heat the oil and rosemary needles in a saucepan over medium heat for 3 minutes. Remove from the heat and leave to cool.
  4. Combine the wholemeal flour, almond flour, cornstarch and brown sugar. Add the beaten egg, juice and orange zest and chocolate flakes.
  5. Strain the oil using a sieve to remove the rosemary. Add the apple juice and rice milk. Add the liquid ingredients to solid. Pour the batter into the baking tin. Cover with 1 handful dried fruit of your choice.
  6. Bake for 40 minutes, or until lightly golden and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.

Recipe from A Modern Italian table


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