Lemon, rosemary and Anchovies cake

Ingredients for 6 people
Preparation time: 1 hour 20 min


  • Delicius Anchovies from Sicily, 2 packs;
  • Zero flour, 400 g;
  • Butter, 110 g;
  • Zucchini, 4;
  • Eggs, 2;
  • Lemons, 2-3;
  • Rosemary;
  • Yeast, 1/2 spoon;
  • Baking soda, 2 teaspoons;
  • Sugar, 2 spoons;
  • Extra virgin olive oil;
  • Salt.


  • Whip the eggs in a big bowl with 2 sugar spoons until it melts.
  • Add the melted butter, 2 spoons of olive oil, 1 lemon peel, 3 spoons of lemon juice and some grated, salted and squeezed zucchini.
  • Mix the flour with the yeast, the baking soda, 1 spoon of rosemary and half teaspoon of salt.
  • Mix the dried ingredients with the dump ones.
  • Add the cut anchovies and blend carefully.
  • Pour the mixture in a baking tray with parchment paper and butter. Slice the exceeding lemons, distribute them on the surface and add the rosemary.
  • Cook in the oven for 50-55 min at 180°.
  • Bring the cake to room temperature, brush it with the anchovies conservation oil and garnish with the anchovies fillets.