OLIVE OIL, LEMON & ROSEMARY CAKE with LEMON CURD icing

MAKES 1 CAKE (SERVES 8-10) OR 12 CUPCAKES PREPARATION AND BAKING: 45 MIN

DRY INGREDIENTS 250ml (1c) coconut flour 10ml (2t) cream of tartar 5ml (1t) bicarbonate of soda pinch of salt 10-15ml (2-3t) finely chopped fresh rosemary leaves WET INGREDIENTS 8 large eggs 125ml (½c) olive oil 250ml (1c) double cream plain yoghurt or coconut cream 90ml (6T) natural sweetener 120ml (8T) lemon juice 15-30ml (1-2T) lemon zest LEMON CURD ICING 75-90ml (5-6T) lemon juice 45ml (3T) natural sweetener 2 rosemary sprigs 4 egg yolks 30ml (2T) cold butter, cubed 250ml (1c) sweet amasi cream cheese (see recipe on page 26) grated zest or slices of 1 lemon (optional) Preheat the oven to 180°C. Keep a 25cm square baking pan lined with baking paper handy. 1 Dry ingredients Sieve all the ingredients, except the rosemary, into a mixing bowl. Stir in the rosemary. 2 Wet ingredients Add all the ingredients to a jug blender and blitz to a smooth batter. Add to the dry ingredients and whisk with a hand mixer until well combined. Set aside for 30 seconds. 3 Scoop the batter into the prepared baking pan. Bake for 25-30 minutes or until a skewer inserted into the middle comes out clean. Remove from the oven and set aside to cool before tipping out onto a wire rack. 4 Lemon curd icing

Add the lemon juice, sweetener and rosemary sprigs to a saucepan on medium-low heat. 5 Simmer gently for 3-4 minutes, then remove the sprigs. Reduce the heat to low and whisk in the egg yolks one by one. Continue whisking for 3-4 minutes or until the mixture thickens. 6 Remove from the heat and whisk in the butter. Set aside to cool. 7 Put the cooled lemon curd and sweet amasi cream cheese in a bowl and whisk until combined. Spread over the cake. 8 Garnish with grated lemon zest and/or thin slices of lemon (if using).