{"id":1076,"date":"2025-10-11T16:23:25","date_gmt":"2025-10-11T15:23:25","guid":{"rendered":"https:\/\/www.fraser-clark.com\/food\/?p=1076"},"modified":"2025-10-11T16:23:25","modified_gmt":"2025-10-11T15:23:25","slug":"almond-olive-oil-and-rosemary-cake","status":"publish","type":"post","link":"https:\/\/www.fraser-clark.com\/food\/archives\/1076","title":{"rendered":"Almond, Olive Oil and Rosemary Cake"},"content":{"rendered":"\n
\n

Decorated in glace fruit and crystalised rosemary, Marcus Wareing’s Almond, Olive Oil and Rosemary Cake makes a showstopping dessert.<\/p>\n<\/blockquote>\n\n\n\n

(Originally from https:\/\/foodnetwork.co.uk\/recipes\/marcus-wareings-almond-olive-oil-and-rosemary-cake<\/a>)<\/p>\n\n\n\n

Ingredients<\/h2>\n\n\n\n

For the cake:<\/h3>\n\n\n\n
    \n
  • 4 eggs<\/li>\n\n\n\n
  • 200g caster sugar<\/li>\n\n\n\n
  • Grated zest and juice of 2 lemons<\/li>\n\n\n\n
  • 100ml olive oil<\/li>\n\n\n\n
  • 100g butter, melted, plus extra for greasing<\/li>\n\n\n\n
  • 200g ground almonds<\/li>\n\n\n\n
  • 50g polenta<\/li>\n\n\n\n
  • 50g plain flour<\/li>\n\n\n\n
  • 1 tsp baking powder<\/li>\n\n\n\n
  • 2 tsp finely chopped rosemary leaves<\/li>\n\n\n\n
  • 50g whole almonds, chopped<\/li>\n\n\n\n
  • 100g glace cherries, cut in half<\/li>\n\n\n\n
  • 100g glace fruit such as orange, lemon, mandarin slices, roughly chopped \/ sliced<\/li>\n<\/ul>\n\n\n\n

    For the glaze:<\/h3>\n\n\n\n
      \n
    • 2 oranges, juice and zest<\/li>\n\n\n\n
    • 150g caster sugar<\/li>\n\n\n\n
    • 2 sprigs of rosemary, finely chopped<\/li>\n\n\n\n
    • 2 tbsp honey<\/li>\n<\/ul>\n\n\n\n

      To decorate:<\/h3>\n\n\n\n
        \n
      • Selection of glace fruit such as lemon, orange, mandarin slices cut into large pieces<\/li>\n\n\n\n
      • Glace cherries<\/li>\n\n\n\n
      • Whole almonds<\/li>\n\n\n\n
      • Crystalised rosemary sprigs**<\/li>\n<\/ul>\n\n\n\n

        Method<\/h2>\n\n\n\n
          \n
        1. Preheat the oven to 180\u00b0C \/ 160\u00b0C fan \/ gas 4. Grease and line the base of a 23cm springform cake tin.<\/li>\n\n\n\n
        2. Put the eggs, sugar, lemon zest into a large bowl and whisk until pale, light, thick and creamy. The mixture should be at the ribbon stage where it leaves a ribbon trail on the surface when the whisk is lifted.<\/li>\n\n\n\n
        3. Slowly whisk in the lemon juice, oil and melted butter until combined. Don\u2019t pour it all in, add a little at a time.\u00a0<\/li>\n\n\n\n
        4. In a separate bowl, mix together the almonds, polenta, flour and baking powder. Gently fold into the cake mixture to combine a little at a time. Fold in the chopped rosemary, chopped almonds, glace cherries and glace fruit to combine.<\/li>\n\n\n\n
        5. Pour into the prepared tin and bake for 40 – 45 minutes, or until golden brown and firm to the touch (cover with foil for the last 10 minutes if needed). When a skewer is inserted into the centre it should come out clean. Remove from the oven and allow it to cool.\u00a0<\/li>\n\n\n\n
        6. To make the glaze, put the orange juice, zest, caster sugar, chopped rosemary and honey into a small saucepan and bring to the boil. Reduce the heat and cook for around 6-8 minutes, until thickened and it coats the back of a spoon.\u00a0<\/li>\n\n\n\n
        7. Carefully remove the cake from the tin and transfer to a cake stand. Use a pastry brush to cover the cake in the warm orange glaze and decorate with glac\u00e9 fruit, cherries, and whole almonds.\u00a0<\/li>\n\n\n\n
        8. Finish with the crystallised rosemary sprigs and drizzle with a little extra of the glaze to serve.\u00a0<\/li>\n<\/ol>\n\n\n\n

          ** to make the crystallised rosemary sprigs \u2013 dip rosemary sprigs in the honey and orange glaze to coat \u2013 then dip in caster sugar to evenly cover. Sit on a wire rack and allow to dry (preferably overnight).<\/p>\n","protected":false},"excerpt":{"rendered":"

          Decorated in glace fruit and crystalised rosemary, Marcus Wareing’s Almond, Olive Oil and Rosemary Cake makes a showstopping dessert.<\/p>\n","protected":false},"author":2,"featured_media":1077,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[62,8,73,12,239,238],"class_list":["post-1076","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","tag-almond","tag-baking","tag-cake","tag-dessert","tag-olive-oil","tag-rosemary"],"_links":{"self":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/1076","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/comments?post=1076"}],"version-history":[{"count":1,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/1076\/revisions"}],"predecessor-version":[{"id":1078,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/1076\/revisions\/1078"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media\/1077"}],"wp:attachment":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media?parent=1076"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/categories?post=1076"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/tags?post=1076"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}