We’ve been so fortunate to have the support of a wonderfully green-thumbed garden volunteer, Lorraine Baker, over the last few months. She’s completely reinvigorated our raised vegetable garden beds and ‘pizza-wheel’ herb garden, and is now regularly harvesting produce to share with our little team.
Today, Lorraine made us a lovely morning tea treat using lemons & rosemary from our very own garden! Check out the recipe inspired by ‘Patent and the Pantry‘ here:
Lemon Rosemary Tea Cake
- 4 large eggs
- 3/4 cup sugar
- grated zest and juice of a lemon
- 1/2 cup regular or extra virgin olive oil or canola oil
- 1 1/2 cups all-purpose ﬂour
- 2 tsp. baking power
- 1/4 tsp. salt
- 2 sprigs of rosemary, leaves stripped off and chopped
- a couple more sprigs of rosemary to decorate the top (optional)
Preheat oven to moderate. In large bowl, beat eggs for about a minute until frothy. Add sugar and beat for a few minutes until mixture is thick and pale. Add lemon zest, juice and olive oil and beat again.
Combine ﬂour, baking powder, rosemary and salt in another bowl, then add to egg mixture. Stir by hand until just combined.
Pour into prepared loaf pan (sprayed or lined with parchment). Lay decorative rosemary on top. Bake for 45 minutes, until golden. (Lorraine’s took a bit longer). Enjoy and don’t expect to have any leftovers….!