Adding aromatic plants to sweet recipes is a good tip I learnt from my mother.
This rosemary and almonds cake, also ideal for a classic afternoon tea, remains very soft and is perfect for a burst of energy in the early morning.
Rosemary and almonds cake: Ingredients
75 ml (21/4 fl oz) mild extra virgin olive oil (or 100 ml/31/2 fl oz organic cold-pressed sunflower oil)
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
Rosemary and almonds cake: Method
- Preheat the oven to 180°C (350°F/Gas 4).
- Lightly grease and line a 22 cm (81/2 inch) springform tin with baking paper.
- Heat the oil and rosemary needles in a saucepan over medium heat for 3 minutes. Remove from the heat and leave to cool.
- Combine the wholemeal flour, almond flour, cornstarch and brown sugar. Add the beaten egg, juice and orange zest and chocolate flakes.
- 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.
- 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.