Lime and rosemary cake
Lime and rosemary cake, fresh, light and perfect for summer!
Want a little treat on a beautiful sunny day? No need to turn exclusively to ice cream. Yes it's good, but there is something else. This lime and rosemary cake combines the freshness and lightness appreciated during the summer period. Accompanied by an iced tea or a cold herbal tea in the afternoon or to end a delicious meal, this little treat will satisfy you.
Ingredients
- 3 cups whole wheat flour
- 3 tbsp. teaspoon baking powder
- 1 C. baking soda
- Zest of 1/2 lime
- 1 C. teaspoon of salt
- 1 1/2 tsp. finely chopped fresh rosemary
- 3/4 Phoeapolis Organics olive oil
- 2 flax eggs (2 tablespoons of ground flax seeds in 4 tablespoons of water that you leave to soak for a few minutes)
- 1 cup of vegetable drink of your choice
- 1 1/4 cup cane sugar
- 2 tbsp. teaspoon vanilla extract
- 1/2 tsp. lime juice
- Icing sugar to decorate
- Lime slices to decorate
Preparation
Preheat oven to 350°F. Oil a 10-inch cake pan
Prepare the flax eggs and set aside.
Mix all dry ingredients in a bowl.
In another bowl, mix the wet ingredients with the flax eggs.
Add the wet ingredients to the dry ingredients. Mix well.
Pour the cake mix into the pan and spread.
Bake for 35 to 40 minutes or until a toothpick comes out clean.
Sprinkle with icing sugar and add a few lime slices as decoration when serving.
An original recipe by ItsMeQuincyB for Phoeapolis Organics
