Inspired living

Citrus, Rosemary & Olive Oil Cake Recipe

Portuguese Citrus, Rosemary and Olive Oil Cake Recipe

Credit: Meg Thompson

To me, the flavours of Portugal are zingy citrus, olives, olive oil and fresh herbs. I have combined these flavours to create a dense cake, almost a torte, in the hope it takes you to Portugal.

Makes: 1 small cake or 6 cupcakes



  • 100mL extra-virgin olive oil
  • 125g coconut sugar
  • 2 large eggs
  • 100g plain, unsweetened yoghurt
  • 1½ tbsp orange juice
  • 1 tsp lemon zest
  • ½ tsp vanilla essence
  • 2 tsp chopped fresh rosemary
  • 150g spelt flour
  • 65g almond meal
  • ½ tsp baking powder
  • ¼ tsp sea salt
  1. Preheat oven to 170°C.
  2. Combine oil and sugar together in mixing bowl using whisk.
  3. Add eggs and whisk for a good 3–4 mins, until you see some small bubbles appearing and mixture looks lighter.
  4. Combine yoghurt, orange juice, lemon zest, vanilla and rosemary in separate bowl, stirring to combine.
  5. Add to oil mixture and whisk to combine.
  6. Place spelt flour, almond meal, baking powder and sea salt in bowl and mix.
  7. Add to wet mixture and stir until just combined.
  8. Transfer to a 15–20cm cake tin, or cupcake pan, and bake for 35–45 mins (less for cupcakes), or until skewer inserted into centre comes out clean.


Meg Thompson

Meg Thompson is a practising naturopath, cook, mother, writer and passionate wholefood enthusiast based in Melbourne. Meg’s interest in health, food and the role of food as medicine has shaped her career and lifestyle. Following an early career in psychology and education, she completed studies in naturopathy, nutrition and herbal medicine and now runs a successful clinical practice. Meg works from a philosophy that food is much more than something to fill our bellies, but a source of nourishment, deliciousness, education, ritual and celebration, best shared with those we love.