Rosemary and thyme almond cake

This is my favourite cake at the moment. For a non baker like myself this is such an easy cake to make, just put everything in a bowl and stir! Because of the oil the mixture seems a little watery but it bakes really well and makes for such a moist cake. The rosemary makes it beautifully aromatic and delicious. It’s great on its own but sometimes I like to spruce it up a bit with a curd and fresh fruit; this time passion fruit curd, fresh passion fruit and blueberries.

Stir the almonds, flour, sugar and baking powder into a bowl and mix. Add the olive oil and slightly beaten eggs, lemon zest and herbs and stir until a smooth batter.

Bake for 45 minutes in a 160 degree oven.




  • 50 grams of flour
  • 150 grams of ground almonds
  • 150 grams of sugar
  • 250 ml olive oil
  • 5 eggs
  • zest of a lemon
  • as much finely chopped rosemary and thyme leaves as you fancy, I tend to use a lot. 2-3 tablespoons.

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