Ingredients

Cake

• 3/4 Cup Olive Oil
• 2 Eggs
• 1 Lemon
• 300g Unsweetened Yoghurt
• 1/2 Tbsp Rosemary, chopped
• 2 Passionfruit
• 320g Sugar
• 2 Cups Self-Raising Flour, sifted

Icing

• 2 Cups Icing Sugar Mixture
  
• 30g Melted Butter
• 1 Tbsp Lemon Juice
• 1 Passionfruit
• Pinch of Chopped Rosemary

Method

1. Preheat the oven to 160°C. 
   
   
2. Pick and finely chop the rosemary for the cake and icing.  Reserve the best looking tips for garnishing.
   
   
3. In a large mixing bowl, add the olive oil, eggs, the zest and juice of 1 lemon, yoghurt, pulp of 2 passionfruit and sugar.  Whisk well until combined.  Slowly add the sifted flour in 4 parts until well combined.
   
   
4. Grease a ring cake tin and add the cake mixture.  Bake for 45 minutes until golden brown and cooked through.  Check by inserting a skewer into the middle of the cake.  It's done if the skewer comes out clean, otherwise cook for another 10 minutes.
   
   
5. For the icing, melt the butter, place the sifted icing sugar in a bowl and slowly mix through the butter.  Add the rosemary and passionfruit pulp and whisk well.  Add the lemon juice and mix until icing is soft and well combined.
   
   
6. Remove cake from the oven and place upside down on a cooling rack.  Leave for 15 minutes then gently remove the cake tin.  Cool the cake completely for 1-2 hours then dust with icing sugar.