Olive oil, rosemary & lemon cake

This is not originally my own recipe, but one I found on the Olive Oil Times website which was contributed by Mooney Farms.  I have merely converted it to UK measurements and detailed the methodology.  All rights therefore must be gratefully passed back to the creators.

I was kindly given 3 bottles of OL Extra Virgin Olive Oils to try.  I chose to use their Organic oil to make this cake, as it has such a light, clean scent that I thought would be perfect for use in a cake as it wouldn't be overpowering and I'm glad to say, I was right! This oil gave the cake the perfect balance of moisture & flavour whilst letting the rosemary and lemons shine through.

385g Self raising flour

1 1/2tbs Fresh rosemary, finely chopped

2tsp Baking powder

1/2tsp Bicarbonate of soda

1/2tsp Salt

370g Granulated sugar

125ml OL organic extra virgin olive oil

125ml Milk

2 Lemons, zested

60ml Lemon juice

1tsp Vanilla extract

3 Large eggs

150g Icing sugar

15ml Lemon juice

1. Heat the oven to 180°C, fan 160°C.

2. Grease & base line a 22cm/9" springform tin.

3. In a large bowl, mix the flour, rosemary, baking powder, bi-carb and salt.

4. In a separate, medium sized bowl, place the sugar, olive oil, milk, lemon zest, lemon juice, vanilla and eggs.

5. Whisk together using an electric beater until smooth.

6. Pour the liquid mix into the flour mix & whisk until smooth and light (approx. 2-3 minutes).

7. Pour the mixture into your prepared tin and bake for 45 minutes, or until a skewer inserted into the centre of the cake comes out cleanly.

8. Remove from the oven, but leave in the tin for 10 minutes.

9. Turn out onto a wire cooling rack and leave until cold.

10. For the icing, mix together the icing sugar and lemon juice until smooth.

11. Drizzle over the top of the cooled cake, allowing it to gently run over the edge & down the sides.

12. Decorate with a small sprig of fresh rosemary.

13. Serve in thin slices.

The oil was generously supplied to me by OL Extra Virgin Oils UK.  I was under no obligation to blog this recipe or to give a favourable review of their products.  The views are my own and are a genuine reflection of how I found their oil.

Clandestine Cake Club Northampton's 1st Birthday Party

For our club's first birthday party, we returned to Jeyes of Earls Barton; the venue of our inaugural meeting, where we were once again extended a warm welcome from the Jeyes family.

Our meeting was sponsored by Yorkshire Tea, who had sent our fabulously dedicated organiser, Gillian, some wonderful decorations & products to adorn our table.  These were coupled with table decorations that Jeyes had also kindly provided, along with a lovely goody bag that they had given every member.  Not only that, but Jeyes had also provided us with sandwiches and crisps to accompany our wonderful array of cakes, tea and coffee.

I'm sure you'll agree from the photos below that there were some beautiful cakes from our incredibly talented group of ladies.  There must have been in excess of 20 cakes on the tables!

A HUGE thank you has to go to our organiser, Gillian, for her continued hard work & dedication to make the Northampton branch of the Clandestine Cake Club as large and successful as it has become.

I love his photo of Gillian as it looks like she's praying to the God of Cake for another successful meeting. Her prayers were answered.

Our sponsors' products adorn the tables.

Our 'high tea' sandwiches.

Carmela's cake.

Julie's Cake.

My cake - Choccoccino Cake.

Deb's cake - such a cute inchworm!