Lemon rosemary olive oil cake

Recipe

4.7 dl of flour
½ tsp of ground ginger
½ tsp of baking powder
½ tsp of baking soda
1 tsp of salt
1 tbsp of fresh rosemary (chopped)
1 1/2 tbsp of lemon zest (grated)
4.1 dl of sugar
2.4 dl of olive oil
3 eggs
2/3 dl of lemon juice
2.4 dl of milk

Lemon-Rosemary Syrup:

0.8 dl sugar
Zest of ½ lemon
1 tsp of lemon juice
1 dl of water
2 sprigs of fresh rosemary

Preheat the oven to 175°C (350°F) and grease an 18 cm (1.8 L) springform pan.
In a large bowl, mix together the flour, baking powder, baking soda, salt, and ground ginger. In another bowl, combine the chopped rosemary, grated lemon zest, and sugar. Rub the mixture with your fingers until it becomes fragrant. Add the olive oil, eggs, and lemon juice to the sugar mixture and whisk until smooth (about 3-5 minutes). Gradually add the dry ingredients, alternating with the milk.

Pour the batter into the prepared pan and bake for about an hour, until the cake is golden brown and a toothpick inserted into the center comes out clean.

While the cake is baking, prepare the syrup: In a small saucepan, heat the sugar, water, rosemary sprigs, and lemon zest over low heat for 5-10 minutes until the sugar dissolves. Remove the rosemary and zest, add the lemon juice, and let the syrup cool.

Once the cake is done, brush it with the syrup and let it cool completely. Dust with powdered sugar before serving and garnish with lemon slices and rosemary sprigs. Enjoy!