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Lemon & rosemary cakes
Lemon & rosemary cakes
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Total Time:
45 minutes
Rosemary-infused tea cakes: Elegant and fragrant treat for teatime.
Ingredients:
  • unsalted butter for greasing
  • 75 g plain flour plus extra for dusting
  • ½ teaspoon baking powder
  • 150 g icing sugar
  • 125 g ground almonds
  • 3 large free-range egg whites
  • 125 g olive oil
  • 1 tablespoon runny honey
  • 2 lemons
  • 20 g flaked almonds
  • 2 sprigs of fresh rosemary
  • 100 g caster sugar
Instructions:
  • Preheat the oven to 190ºC/gas 5. Melt butter and grease a 12-hole mini brioche or cupcake tin. Dust with flour and tap out excess. Sift flour, baking powder, and icing sugar into a bowl, then mix in ground almonds. Whisk egg whites with salt until soft peaks form in a separate bowl. Add sifted dry ingredients, oil, and honey. Grate lemon zest, fold ingredients together until combined. Pour batter into tin holes three-quarters full, sprinkle with flaked almonds. Bake on middle shelf for 15 minutes until golden. Cool in tins for 2 minutes, then transfer to wire rack. For the syrup, peel zest off lemons, slice into strips. Squeeze lemon juice into a bowl. Blanch lemon strips for 1 minute, drain, rinse. Combine lemon juice, strips, rosemary, sugar, water in a pan. Bring to boil, then simmer until reduced by half. Remove rosemary, spoon syrup over warm cakes. Top with rosemary leaves, cool slightly, and serve.

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