Filming griffon vultures in Tarifa, Spain


I'm a story-teller with a passion for our natural world. Through writing, film and photography, alongside my boyfriend Luke, we tell conservation focussed stories through our mixed media work. Please get in touch if you have any questions.

Rosemary, lemon and olive oil cake, with a balsamic & raspberry sauce

Rosemary, lemon and olive oil cake, with a balsamic & raspberry sauce

With Luke under strict doctors orders to rest for two weeks there was only one thing for me to do…..bake!

Luke’s dad, knowing my passion for cooking bought over a foodie magazine he had been handed on the train, and in it I found a delicious looking recipe. A rosemary, lemon and olive oil cake served which I spiced up a bit by serving with a balsamic raspberry sauce. With a few tweaks (more to do with what I have in the kitchen at the time, then anything else) here is my recipe.




50g flour

2 and a half teaspoons of baking powder

130g ground almonds

200g caster sugar

250ml extra virgin olive oil (I like the rich taste it gives it)

5 large eggs

2 sprigs of rosemary, the leaves finely chopped (the more the better)

Zest of a lemon and juice of half a lemon

Fresh raspberries

Caster sugar

Balsamic vinegar


Preheat the oven to 160 degrees celsius, and put baking paper in a cake tin (or grease the bake tin, whichever method you prefer).

Mix the flour, baking powder, almonds and sugar in a bowl.

Add the olive oil, eggs, rosemary and lemon and fold the mixture until the batter is smooth.

Pour the batter into your cake tin and cook for forty minutes. Check it is fully cooked and if it is, take it out and leave it to cool.

For the sauce mix take equal amounts of raspberries, caster sugar and balsamic vinegar in a saucepan over heat and stir until it becomes a nice syrupy addition.

Serve warm or cold, both are delicious, and this cake keeps very well!

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