Honey, Extra Virgin Olive Oil and Lemon Cake
Serves: 8-12 | Prep: 10-15 minutes | Cooking: 25 minutes | Vegetarian
CAKE INGREDIENTS
250g honey
250ml extra virgin olive oil
1-2 lemons, juiced
2 lemons, zested
3 eggs
1 teaspoon sea salt
250ml milk
200g quinoa flour, sifted
1 tablespoon baking powder
200g full cream yoghurt, to serve
1 vanilla bean pod, seeds removed, to serve
DECORATION INGREDIENTS
1 lemon, cut into thin slices
1 tablespoon extra virgin olive oil
1 tablespoon maple syrup
SHOPPING LIST
250g honey
Maple syrup
Extra virgin olive oil
4 lemons
3 eggs
Sea salt
250ml milk
200g quinoa flour
Baking powder
200g full cream yoghurt
1 vanilla bean pod
UTENSILS LIST
Circular cake tin
Large mixing bowl
Small mixing bowl
Jug
Zester
Sifter
Baking tray
Sharp knives
Measuring cups/spoons
Weighing scales
METHOD
- Pre-heat oven to 180°C. Cover a circular cake tin with baking paper.
- In a large bowl, mix together the honey, eggs and sea salt.
- In a jug, combine the olive oil, milk, lemon juice and zest and gently mix the mixture together.
- Fold through the flour and baking powder and pour into the cake tin.
- Cook for 20-25 minutes or until golden brown.
- Mix together the yoghurt and vanilla bean, set aside.
- For the lemon decoration, mix ingredients together in a bowl, place in a baking dish and bake for 15 minutes at 180°C or until golden brown.
- Once cake is cooked, decorate with baked lemon slices and serve with a dollop of vanilla yoghurt on top.
Tip: Orange zest also makes a nice addition to this cake, simply add to batter when mixing.