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Rosemary-Lemon Almond Cake
This one is without a doubt, a keeper. Don’t be put off by the rosemary – the lemony notes really add to this delicious cake.
Make one 9” torte
Preheat oven to 350°F. Grease a 9” springform pan
In a blender, finely grind:
1 cup granulated sugar
2 tbsp chopped fresh rosemary
Finely grated zest of 2 lemons (don’t use less)
In a mixer bowl, cream:
¾ cup soft butter and the rosemary-lemon sugar
4 eggs, one at a time, beating well after each addition
¼ tsp almond extract
In a separate bowl, whisk together:
1 ½ cups almond flour or finely ground almonds
½ cup coconut flour
2 tsp baking powder
¼ tsp salt
Add the dry ingredients above, alternately to the batter with ½ cup milk.
Transfer the batter to a greased 9” springform pan. Let the batter stand for 10 minutes before placing the pan in the oven. This allows the coconut flour to absorb the moisture from the cake. Bake 40-45 minutes.
Remove the pan and let the cake stand for 10 minutes.
Meanwhile, make a rosemary syrup
In a small saucepan, combine ¼ cup water, juice of 1 lemon, 3 tbsp sugar and 1 large sprig (about 10” long) of fresh rosemary. Bring to a boil and gently simmer for 5 minutes. Remove the rosemary.
Prick the cake all over with a toothpick and then pour the syrup all over the cake. Let the cake stand for 3-4 hours before serving.
If desired, glaze the cake and decorate with edible flowers.
Whisk until smooth and somewhat runny, 1 cup icing sugar and about 3 tbsp milk. Spread over the cake and let stand until the glaze has set, about 1 hour.