Lemon rosemary cakes

Name: Lemon rosemary cakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 100 g almonds ground; 200 ml flour self-raising; 220 ml castor sugar; 4 eggs beaten; 200 ml fresh chillies 573; lemon zest only; 7 ml fresh rosemary chopped

6 servings Prep: 10 mins, Cooking: 15 mins

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Warm, soft cakes with a lemon scent.

By Food24 June 25 2012

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Ingredients (7)

100 g	almonds — ground
200 ml	flour — self-raising
220 ml	castor sugar
4	eggs — beaten
200 ml	fresh chillies — 573
	lemon — zest only
7 ml	fresh rosemary — chopped

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Method:

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.