Ingredients
Method
To Make The Cake
- Pre-heat your oven to 350 degrees Fahrenheit or 180 degrees Celsius.
- Combine the organic all-purpose flour, baking soda, baking powder, and salt.
- Use a cheese grater or zester to zest lemons.
- In a separate bowl, beat together eggs, lemon zest, and sugar until fluffy.
- Add the chopped rosemary, milk, lemon juice, and olive oil into the egg mixture.
- Once combine, add the wet ingredients into the dry ingredients.
- Use a bit of olive oil to grease your cake tin.
- Bake for about 30 minutes. Test that the cake is fully baked by dipping a sharp knife into the centre of cake after 30 minutes. It should come out clean.
- Remove the cake from the tin and allow to cool.
To Make The Whipped Topping- Combine maple syrup, heavy whipping cream, and vanilla extract until
peaks start to form. - Add the mascarpone cheese into the mixture and whip until everything is well combined.
- Allow the cake to cool completely before adding the whipped topping.
- You can apply the whipped topping to the entire cake or just to individual slices.
Nutrition
Video
Notes
How Long Will This Lemon Rosemary Cake With Olive Oil Last?
It will last on the countertop in an air-tight container for about 3 days or about a week in an airtight container in the refrigerator.
Can You Freeze Olive Oil Cakes?
Yes, but it is tastier to eat this cake straight away. You can freeze the cake, but when you defrost it, it may have become crumbly and dry. This is because there is limited fat in the cake.
Is Olive Oil Cake Healthier Than Regular Cake?
Some people prefer to bake with olive oil because it is more nutritious than butter. However, it is not less caloric.
Do You Need To Refrigerate Olive Oil Cake?
You can leave the cake in an airtight container on the countertop for about two days but after that you will want to move it into the refrigerator. It will last another 3-4 days in the fridge.