ROSEMARY, OLIVE OIL AND LEMON TEACAKE
INGREDIENTS 130g (1 cup) white spelt flour 110g (1 cup) barley flour 1½ teaspoons baking powder 1 tablespoon finely chopped fresh rosemary finely grated zest of 1 mediumlarge lemon 115g (¾ cup) rapadura sugar or raw sugar sea salt and freshly ground black pepper 3 eggs 1 teaspoon natural vanilla extract 185ml (¾ cup) extra virgin olive oil 185ml (¾ cup) cultured buttermilk (page 50) Lemon syrup 185ml (¾ cup) strained lemon juice 75g (½ cup) rapadura sugar or 70g (⅓ cup) raw sugar, plus extra as needed 4-5 rosemary sprigs, about 2-3cm long 1 Preheat the oven to 180°C (350°F). Lightly grease and line a 1 litre (4 cup) capacity loaf (bar) tin with baking paper. Don’t cut the corners of the baking paper to fit – fold them instead. This will allow you to pour the lemon syrup onto the cake when it is cooked without it seeping onto the tin.
2 Place the flours, baking powder, rosemary, lemon zest, sugar, a few grinds of pepper and a pinch of salt in a mixing bowl and whisk together to evenly distribute the ingredients. 3 Place the eggs, vanilla, olive oil and buttermilk in another bowl and whisk together. Add the wet mix to the dry mix and stir gently to combine. Transfer to the lined tin and bake for 60-70 minutes or until a skewer inserted into the middle of the cake comes out clean.
4 About 10 minutes before the cake is ready, start making the lemon syrup. Place the lemon juice, rapadura sugar and the rosemary sprigs in a small saucepan. Bring to the boil and simmer for 5 minutes, then taste and add extra sweetness as desired. Continue to simmer until it has reduced by one-third and has a syrupy consistency. 5 Remove Remove the cake from the oven and, while still hot, use a cake skewer to pierce the cake right to the bottom in 12 places. Pour the hot syrup over the top, making sure it flows into any cracks. Leave to cool briefly before serving. Store for up to 4 days in an airtight container, in a cool dark place.