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  • Letitia Clark

Yoghurt, Rosemary and Olive Oil Cake





No ramble, just a really good recipe. Given to me by Yossy Arefi, who I assisted at a recent workshop at the beautiful Melisses, Andros.


This cake is moist, not-too-sweet, and the perfect thing for breakfast. It's straighforward and needs no decoration or icing. Eat with a blob of cold, thick yoghurt and a drizzle of honey.


Because it is such a simple cake, it's fun to make it in a fancy tin, like the one I used, which is Charlotte tin.


200g caster sugar

2 tbsp finely chopped fresh rosemary

Grated zest of 1 lemon

2 tsp of baking powder

225g flour

Pinch salt

175ml olive oil

55g melted butter

4 large eggs

240ml buttermilk/ natural yoghurt let down with a little milk


Grease a 23cm tin with oil or melted butter, then dust lightly all over with flour.


Preheat the oven to 180.


Combine the sugar, rosemary and lemon zest in a food processor and blend until the sugar is fragrant.

Whisk the flour, baking powder and salt in one bowl.

In another whisk the rosemary sugar and the olive oil and the melted butter. Add the eggs and whisk for 30 more seconds.

Whisk in the yoghurt and then gently fold in the dry ingredients.

Pour into the prepared tin and place on the middle shelf of the oven.

Bake for 45 mins.




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