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Lemon rosemary cakes

Recipe from: June 2012

Ingredients 7
Servings 6
Time 00:10


  • 100
    ground almonds
  • 200
    (100g) self-raising flour
  • 220
    (200g) castor sugar
  • 4
    eggs, beaten
  • 200
    olive oil
  • Zest of 1 lemon
  • 7
    chopped rosemary


Preheat the oven to 180ºC. Grease a large 6 hole muffin tin.

Mix the ground almonds with the flour in a large bowl. Set aside.

In a separate bowl, beat the castor sugar and eggs together until light and fluffy. Fold in the olive oil, lemon zest and flour/almond mixture, being careful not to over mix. Stir in the chopped rosemary.

Divide evenly between the muffin holes. Bake for 12-15 minutes until golden brown and cooked through.

Chef's note:
Feel free to omit the rosemary if it sounds too much, bearing in mind that the taste is not as strong as it seems.

Reprinted with permission of Sasko.


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