Rosemary, Pine Nut and Olive Oil Cake with Lemon Ricotta

Elena’s undeniable passion and creativity comes from a combination of her two foremost loves in life; art and food.

We think this cake is a masterpiece!


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To prep
20 mins

To cook
40 mins




Rosemary, Pine Nut and Olive Oil Cake

200 grams extra virgin olive oil
4 RSPCA Approved eggs
200 grams almond meal
100 grams chosen sweetener such
as Stevia, powdered or granular
1 teaspoon vanilla paste
25 grams rosemary leaves, roughly diced
50 grams pine nuts

Lemon Ricotta

1 teaspoon lemon zest
25 grams lemon juice
200 grams ricotta
25 grams chosen sweetener such as Stevia


  1. Preheat your oven to 160°C fan forced. Grease and line a 22 centimetre
    cake tin.
  2. Stir extra virgin olive oil, eggs, almond meal, chosen sweetener and vanilla paste with a spoon in a bowl until thoroughly combined.
  3. Pour batter into the lined cake tin. Evenly sprinkle the diced rosemary leaves all over the surface of the cake, followed by the pine nuts.
  4. Bake cake for 40 minutes or until the pine nuts are golden and the cake bounces back when touched. Place the cake on a cooling rack.
  5. In a medium bowl, mix the lemon zest, lemon juice, ricotta and chosen
    sweetener, to serve with the cake when ready.

See what our chef says


“My husband and I treat one another, and all
animals with the care, kindness and respect that
they deserve. We can’t wait to rescue our dogs
and have them rescue us right back!”
– Elena Duggan, 2016 MasterChef winner