Rosemary and lemon slice

Light, fluffy and wonderfully fragrant, this savoury lemon and rosemary slice isn't overly sweet, making it a perfect snack for any time of the day.

  • 15 mins preparation
  • 25 mins cooking
  • Makes 18 Slice
  • Print


Rosemary and lemon slice
  • 2 lemons
  • 4 eggs, at room temperature
  • 2/3 cup caster sugar
  • 3 teaspoon chopped rosemary
  • 1/2 cup canola or light olive oil
  • 1 cup almond meal (ground almonds)
  • 3/4 cup gluten-free self-raising flour
  • gluten-free icing sugar, to dust
  • 1 tablespoon rosemary leaves


Rosemary and lemon slice
  • 1
    Preheat oven to 180°C (160°C fan-forced). Grease and line a 30 x 20cm (base measurement) slice pan with baking paper, extending paper at long sides for handles.
  • 2
    Finely grate the zest of 1 lemon. Using a zester, zest remaining lemon into long thin strips. Set aside. Juice both lemons.
  • 3
    Using an electric mixer, beat eggs and half the sugar in a bowl until thick and creamy. Add grated lemon zest, chopped rosemary, oil and almond meal; beat until just combined. Sift flour over mixture; beat until combined. Spread mixture into prepared pan; level surface. Bake 25 minutes, or until a skewer inserted at centre comes out clean.
  • 4
    Combine remaining sugar with 1/3 cup of the juice and 1/3 cup water in a saucepan over low heat. Cook, stirring, 3 minutes or until sugar dissolves. Bring to a simmer. Simmer, uncovered, 3 minutes, or until syrupy. Remove from heat.
  • 5
    Stir in zest strips and rosemary leaves. Spoon hot syrup over hot slice. Set aside to cool. Transfer to a board. Cut slice into 18 pieces. Serve dusted with icing sugar.


Use any remaining lemon juice in salad dressings. Almond and hazelnut meal are good substitutes for plain flour. Gluten-free bakes are best eaten on the day they're made.