THESE ARE THE QUANTITIES I USED BUT IT HAS MADE A RATHER BIG CAKE – IT’S LUCKY MY BROTHER LOVES IT SO MUCH!!
160ML EXTRA VIRGIN OLIVE OIL, 2 EGGS, 60ML FRESHLY SQUEEZED LEMON JUICE, 1 TBSP LEMON ZEST, 3 TSP CHOPPED ROSEMARY (OR MORE IF YOU WANT), ½ TSP VANILLA PASTE, 150G GREEK YOGURT, 300G SUGAR, 400G SELF RAISING FLOUR, 1 TSP SEA SALT, ICING SUGAR AND FRESHLY SQUEEZED LEMON JUICE FOR ICING.
HEAT THE OVEN TO 180C – GREASE A CAKE TIN – I USED A 9” TIN WITH THESE QUANTITIES – COMBINE THE OLIVE OIL, EGGS, LEMON JUICE AND ZEST, ROSEMARY, VANILLA PASTE, YOGURT AND SUGAR AND WHISK UNTIL SMOOTH. THEN GRADUALLY FOLD IN THE FLOUR AND SALT USING A WOODEN SPOON. POUR INTO THE CAKE TIN AND BAKE FOR 40 MINS. REMOVE FROM THE TIN AND COOL, THEN DRIZZLE WITH ICING.