With a trio of lemon, rosemary and olive oil, you might wonder if you’ve stumbled upon a recipe for salad dressing rather than a cake.

But this is one of my favourites; it’s deceptively simple but full of texture and flavour, and cries out to be eaten with a scoop of mascarpone and a cup of coffee.

Using olive oil instead of butter keeps the cake exceptionally moist with a slight hint of fruity bitterness to cut through the sweet. If you’ve never had a slice of rosemary cake before, then all I can say is that you won’t be disappointed.

Lemon, rosemary and olive oil cake

Not all rosemary is created equal, so make sure you’re using some that actually has flavour, instead of the flavourless twigs I’ve had the misfortune of buying over the years. Have a nibble on a leaf – you should instantly be able to recognise that herby flavour.

Serves 10-12

Prep 20 min

Cook 35 min

200g olive oil, plus extra for greasing

3 large eggs

125g caster sugar

Zest of 2 lemons, finely chopped to get 3 tbsp

150g plain flour

90g ground almonds

¼ tsp salt

For the syrup

6 x 10cm sprigs rosemary

100g lemon juice

100g caster sugar

60g water

Line the bottom of an 20cm round cake tin with greaseproof paper, and brush the base and sides with a little oil.

Put all the cake ingredients in a bowl and mix until you have a thick batter. Pour into the prepared tin and bake at 200C (180C fan)/390F/gas 6 for 30-35 minutes, until the top is golden brown and risen, and a skewer inserted into the centre comes out clean.

While the cake is baking, prepare the syrup. Tip all the ingredients into a small saucepan and bring to a boil. Turn down the heat and simmer gently for another five minutes, then turn off the heat and leave the rosemary to infuse.

While the cake and syrup are still warm, make holes all over the top of the cake with a skewer, and pour over the syrup. Leave to cool in the tin (the cake will absorb the syrup as it sits) before turning out and serving.