Bay Leaf Syrup Cake

May 17, 2010

This is a herbal cake, a moist cake made with olive oil and yogurt, infused with a herbal syrup. Edible flowers such as borage, rosemary flowers or crabapple flowers can be sprinkled on top of the cake, and fresh herbs such as lemon balm or rosemary can be placed around the cake as a decoration.

Ingredients: Syrup: 100 g caster sugar, 150 g dark honey, one lemon and a handful of bay leaves. Cake: 300 g self raising flower, 100 ground almonds, 200 g caster sugar, finely grated lemon zest, 200 ml olive oil, 120 ml natural yogurt, 2 large eggs.

Make the syrup first because it needs time to cool. Put the sugar in a pan with 200 ml of water and stir over a low heat until dissolved. Add the honey, lemon juice, zest and bay leaves and simmer for 10 minutes.

Heat the oven to 180 degrees C  (160 degrees C gas oven) Grease a round cake pan and line the base and sides with greased parchment paper. Mix the dry ingredients in a bowl. In a blender whizz together oil, yogurt, and eggs. Fold the liquid quickly and lightly into the flour mixture. Pour into the prepared cake tin and bake for 40 minutes or more, check regularly. Place the cake on a cooling tray and pour over the herbal syrup. (If the top of the cake is crusty, this could be gently and thinly sliced off before the syrup is applied). Decorate with edible flowers and herbs.

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