This article features a recipe for a rosemary clementine cake that combines citrus and herbs in a gluten-free sponge. The cake is made with clementine zest and juice for bright flavor, rosemary for a subtle pine-like note, and olive oil for moisture and depth. The aquafaba in the batter helps give structure and lift, while a blend of gluten-free flour and arrowroot flour keeps the crumb tender. The cake is finished with a citrus glaze, creating a dessert that balances citrus sweetness with herbal aroma.

The recipe is featured in Plant-Based Magic by Lisanna Wallance, with ingredients known for cognitive support. Rosemary, olive oil, and citrus are highlighted for their health benefits. The cake is easy to bake and perfect for a gluten-free dessert that combines citrus, rosemary, and olive oil in a light sponge topped with a citrus glaze.