- Prep Time
- 10 mins
- Total Time
- 55 mins
- Serves
- 8
Ingredients
- 1/2 cup
- olive oil
- 125 mL
- 2
- eggs
- 3/4 cup
- plain yogourt
- 175 mL
- 1/2 cup
- honey
- 125 mL
- 1 tbsp
- finely chopped fresh rosemary
- 15 mL
- 1 tbsp
- lemon zest
- 15 mL
- 1 tbsp
- lemon juice
- 15 mL
- 1 cup
- all-purpose flour
- 250 mL
- 1/2 cup
- semolina flour
- 125 mL
- 2 tsp
- baking powder
- 10 mL
- 1/4 tsp
- salt
- 1 mL
- 2 tbsp
- icing sugar, for garnish (optional)
Method
- Step 1
- Preheat oven to 350°F (180°C). Spray or brush an 8-in. (20-cm) round baking pan with vegetable oil.
- Step 2
- In a large bowl, using an electric mixer, beat olive oil with eggs until light and pale, about 2 min. Beat in the yogourt, honey, rosemary, lemon zest and lemon juice. Set aside.
- Step 3
- In a separate bowl, whisk together the all-purpose flour, semolina flour, baking powder and salt. Stir the flour mixture into the olive oil mixture just until combined. Do not overmix. Scrape the batter into prepared pan.
- Step 4
- Bake in the centre of preheated oven until golden brown and a skewer inserted into centre of cake comes out clean, 30 to 35 min. Let cool in pan for 5 min. before inverting onto a rack to cool. Once cooled, sift icing sugar overtop to serve.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/8 of recipe):
- Calories:
- 360
- Fat:
- 16 g
- Saturated Fat:
- 2 g
- Carbs:
- 46 g
- Fibre:
- 1 g
- Sugar:
- 18 g
- Cholesterol:
- 50 mg
- Protein:
- 7 g
- Sodium:
- 180 mg