walking through my parents garden on Sunday inspired me to make this cake, their olive tree looked so beautiful in the spring sunlight. i grabbed a few branches to take home with me.
i used grapes and lemon in this cake with a little fresh rosemary that i also picked from their garden.
my mum is a keen gardener and grows all her own herbs i would love to do the same but i must admit I’m not that good at it.
i have selected a spot in our garden where i plan to start my own little herb, edible flower patch lets home it pans out.
i was given these plates for my birthday from my parents at the weekend they are from anthropologie, i love them.
1 3/4 cups 225g plain flour
2 tsp baking powder
1 cup 220g granulated sugar
1/4 cup 60 ml lemon juice
zest of 1 lemon
10 black grapes
1 cup 250g plain yogurt
2/3 cup 150ml olive oil
fresh rosemary sprig
preheat the oven to 350f
in a bowl mix the eggs and oil and yogurt together, then add the flour and baking powder.
fold in the lemon juice and zest,
roll the grapes in flour so they dont all sink to the bottom and chop them in half and fold through the cake with about 1/2 tsp of chopped fresh rosemary.
pour into a lined 12inch tin and bake for 20/25 minutes until a skewer comes out clean.
add about 10 black grapes in to a pan with the juice of 1/2 lemon and 1/4 cup 60g sugar
heat until the grapes break down then pour through a sift to remove any bits.
brush the cake with the syrup.
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