Rosemary & Rose Olive Oil Cake

Recipe by ElmarieCourse: sweet, recipes

I got my inspiration from my recent visit to the French Rivera and wanted to bring the Mediterranean flavours home.
Experience Mediterranean Elegance: Explore Our moist Rosemary and Rose Olive Oil Cake. Indulge in a perfect blend of savoury and sweet flavours, crafted to perfection. Discover a culinary masterpiece that transports your taste buds to the heart of the Mediterranean.


  • 2 ½ cups Flour

  • 1 teaspoon Baking Powder

  • ½ teaspoon Baking Soda

  • ½ teaspoon Salt

  • 1 cup Olive Oil

  • 2 cups Sugar

  • 4 large Eggs

  • 1 teaspoon Rose Water

  • 1 tablespoon chopped Rosemary

  • 1 cup Greek Yoghurt

  • 1 teaspoon dark pink / red food colouring

  • Rose Water glaze
  • 1 ½ cups Icing Sugar

  • 1 – 2 tablespoon boiling water

  • 1 tablespoon chopped Rosemary


  • Batter
  • Preheat the oven to 180 C.
  • Grease your cake Bundt tin.
  • Mix the flour, baking powder, baking soda and salt together in a bowl and set aside.
  • In an electric mixer, mix together your olive oil, sugar, eggs, rose water, chopped rosemary, yoghurt and food colouring.
  • Add your dry mixture to your wet mixture and mix until combined. [Don’t over mix.]
  • Pour your batter into your prepared cake tin.
  • Place into the oven for 40 – 45 minutes.
  • Glaze
  • With a whisk, mix the icing sugar with the rose water, boiling water and chopped rosemary.
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