This cake is made with rosemary, honey and yoghurt. Its really perfect for a lovely sunny day, a good picnic food. You can use Greek or plain yoghurt, add that to the bowl of stand mixer together with olive oil, half a teaspoon of vanilla extract and three large eggs. Mix those ingredients together until they are nicely combined then add the rest of the ingredients starting with sifted all-purpose flour, nutmeg, sugar, a pinch of salt, half a teaspoon of bicarbonate soda and a spring of rosemary.
Remove the leaves and chop the rosemary finely then add it to the batter then mix it for about 2 minutes until nice and smooth and silky. Grease and line a loaf or round cake tin with parchment paper then pour in the cake batter and bake in a 340 (170 C) degrees Fahrenheit for 45 minutes or until a toothpick inserted in the centre comes out clean.
While the cake is baking, prepare the icing by adding icing sugar into a bowl then add 155grsm of yoghurt, 1tbsp of honey then using a mixer, combine them until you get a smooth glaze that is not too runny.
Once the cake is baked and out of the oven, let it sit on a wire rack to cool down for about 10 minutes then take a skewer and poke the top surface of the cake then brush the top with honey then the last but is the honey icing. Drizzle the icing over the cake.
- 160ml olive oil
- 365g plain yoghurt
- 3 large free-range eggs
- 1/2 tsp vanilla extract
- 310g self-raising flour
- 1/2 tsp bicarbonate of soda
- 285g caster sugar
- A big sprig of rosemary, chopped finely
- pinch of freshly grated nutmeg
- pinch of salt
For the glaze;
- 155g plain yoghurt
- 375g icing sugar sifted
- 1 tbsp runny honey plus more to drizzle all over the cake