A compact cake with a tender crumb, bright lemon and a subtle herbal note of rosemary. Serve thin slices with unsweetened yogurt or crème fraîche; a little fresh fruit turns it into a simple dessert.
Olive oil gives this cake a different texture from butter: the crumb stays tender and lightly moist, even after the cake has cooled. Choose a mild extra-virgin olive oil without pronounced bitterness or a peppery aftertaste, so the lemon and rosemary remain distinct. Since the oil is liquid, there’s no need to soften it first or beat it with the sugar until creamy.
Lemon zest adds plenty of fragrance without much extra moisture. Grate only the yellow part of the peel; the white pith underneath can taste bitter. Lemon juice adds a fresher, slightly tart flavor, but also thins the batter. So keep the amount modest and measure the juice. A small amount of finely chopped rosemary is enough: its flavor becomes more pronounced as the cake bakes, and too much can quickly overpower the other flavors.
Beating the eggs and sugar until light and fluffy helps give the cake a fine, even crumb. Take a few minutes to do this, until the mixture is lighter in color and visibly thicker. After adding the flour, mix only until no dry patches remain. Stirring for too long develops gluten and can make the cake dense or tough. A 20-centimeter round tin makes a low cake that’s easy to cut into thin wedges; check it with a skewer toward the end of the baking time, as ovens vary.
Fresh rosemary is best; chop it finely so you don’t get large, tough pieces in a slice. If you don’t have fresh sprigs, you can use dried rosemary, but use about a third as much and rub it between your fingers to crumble it. For a slightly softer citrus flavor, you can replace some of the lemon juice with milk. It’s best to keep the rosemary: that herbal note is what makes this combination different from an ordinary lemon cake.
Let the cake cool in the tin first and slice it only afterward; the crumb is more delicate while warm. A thin slice is lovely with coffee or tea. With unsweetened yogurt or crème fraîche and, for example, orange segments or berries, it makes a simple dessert. Store the cooled cake covered at room temperature and serve the dairy on the side at the table.
Preheat the oven to 175 °C (conventional, top and bottom heat). Grease a 20 cm round cake tin and line the bottom with baking paper.
Beat the eggs and sugar with a hand mixer or whisk for 3–4 minutes, until the mixture is pale and fluffy.
While beating, pour in the olive oil in a thin stream. Beat in the 60 g yogurt, lemon juice and lemon zest.
In a separate bowl, combine the flour, baking powder, salt and finely chopped rosemary. Fold this into the wet mixture in two batches, until no dry flour is visible.
Spoon the batter into the tin and bake the cake for 35–40 minutes. A skewer inserted in the center should come out clean or with a few dry crumbs.
Let the cake cool in the tin for 15 minutes. Remove it and leave to cool completely on a wire rack. Cut into thin slices and serve with the unsweetened yogurt or crème fraîche.
Main courseSweet corn, a splash of cream and a squeeze of lime make a hearty soup with both tender and whole kernels. Crispy tortilla strips, cilantro and chili oil bring freshness, heat and crunch to every bowl.
Main courseA hearty bowl of tender pearl barley, sweet cumin-roasted carrots and golden-brown chickpeas. The fresh sauce of herbs, lemon and tahini brings it all together, while toasted sesame adds a little crunch.
Main courseGolden brown and crisp at the edges, soft inside: these courgette and corn fritters get a fresh lift from lime yogurt and a little heat from chili oil. Serve them as a main course with a crunchy salad.