Name: Rosemary and lemon slice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 lemons; 4 eggs, at room temperature; 2/3 cup caster sugar; 3 teaspoon chopped rosemary; 1/2 cup canola or light olive oil; 1 cup almond meal (ground almonds); 3/4 cup gluten-free self-raising flour; gluten-free icing sugar, to dust; 1 tablespoon rosemary leaves

Rosemary and lemon slice

Light, fluffy and wonderfully fragrant, this savoury lemon and rosemary slice isn't overly sweet, making it a perfect snack for any time of the day.

Makes 18 Slice

Prep

15M

Cook

25M

Total

40M

Ingredients

2 lemons

4 eggs, at room temperature

2/3 cup caster sugar

3 teaspoon chopped rosemary

1/2 cup canola or light olive oil

1 cup almond meal (ground almonds)

3/4 cup gluten-free self-raising flour

gluten-free icing sugar, to dust

1 tablespoon rosemary leaves

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease and line a 30 x 20cm (base measurement) slice pan with baking paper, extending paper at long sides for handles.

2.Finely grate the zest of 1 lemon. Using a zester, zest remaining lemon into long thin strips. Set aside. Juice both lemons.

3.Using an electric mixer, beat eggs and half the sugar in a bowl until thick and creamy. Add grated lemon zest, chopped rosemary, oil and almond meal; beat until just combined. Sift flour over mixture; beat until combined. Spread mixture into prepared pan; level surface. Bake 25 minutes, or until a skewer inserted at centre comes out clean.

4.Combine remaining sugar with 1/3 cup of the juice and 1/3 cup water in a saucepan over low heat. Cook, stirring, 3 minutes or until sugar dissolves. Bring to a simmer. Simmer, uncovered, 3 minutes, or until syrupy. Remove from heat.

5.Stir in zest strips and rosemary leaves. Spoon hot syrup over hot slice. Set aside to cool. Transfer to a board. Cut slice into 18 pieces. Serve dusted with icing sugar.

Use any remaining lemon juice in salad dressings. Almond and hazelnut meal are good substitutes for plain flour. Gluten-free bakes are best eaten on the day they’re made.
Note

Women's Weekly Food