For the cake:
250ml Borderfields Lemon Infused Cold Pressed Rapeseed Oil
120g macadamia nuts
Zest of 1 lemon
250g caster sugar
½ tsp of mixed spice
Pinch of salt
3 large eggs
70g buckwheat flour
210g self-raising flour
For the syrup:
2 sprigs of rosemary
3 tbsp water
70g caster sugar, plus a little extra for garnish
1. Preheat the oven to 180 celsius. Grease and line the base and sides of a 23cm spring form tin with parchment paper. Place the macadamia nuts on a baking tray and roast in the oven for 3-6 minutes or, until lightly golden. When cooked, roughly chop the nuts.
2. Grate the courgette and squeeze any excess water out. In a large mixing bowl, whisk together the Borderfields Lemon Infusion with the eggs, lemon zest, courgette and sugar. Sift in the flour, salt, and mixed spice. Fold the dry mix into the wet ingredients, then pour into the lined cake tin.
3. Place in the oven, and bake for 45 minutes or until cooked in the middle.
4. In the meantime, make a lemon and rosemary syrup. Using a peeler, remove the zest from the lemon. Slice the lemon zest into thin strips and place in a small pan of boiling water. Boil for 1 minute before draining and rinsing. Place the lemon zest back into the pan, squeeze in the lemon juice, add 1 sprig of rosemary, the sugar and the water. Reduce down over a medium heat until thick and syrupy.
5. Break the remaining rosemary sprig into small pieces, dampen with a little water and toss in 1 tbsp of caster sugar to coat. Prick the cake a little on top and pour the syrup and zest on top leaving to soak in a little before removing from the tin.
6. Decorate the top of the cake with the sugar coated rosemary sprigs.