Lemon Olive Oil Cake

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SERVES 8 

PREP TIME: 20 MINS

COOK TIME: 35 MINS

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Ingredients

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FOR THE CAKE

3 CUPS ALL PURPOSE PLAIN FLOUR

½ CUP ALMOND MEAL

1 TSP BAKING POWDER

1 TSP BAKING SODA

1 TSP SALT

1 CUP ALMOND MILK

½ CUP FRESHLY SQUEEZED LEMON JUICE

ZEST 3 LEMONS

3 EGGS

1 TSP VANILLA EXTRACT 

1 CUP EXTRA VIRGIN OLIVE OIL

1 CUP HONEY 

FOR THE FROSTING

200G CRÈME FRAÎCHE

¼ CUP STRAINED GREEK YOGHURT

¼ CUP MAPLE SYRUP 

CAKE DECORATION

1 SLICED LEMON, PIPS REMOVED

ZEST 1 LEMON

ZEST 1 ORANGE

POWDERED SUGAR FOR DUSTING → OPTIONAL

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Utensils

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24CM CAKE TIN

STAND OR HAND MIXER

SPATULA OR CAKE SCRAPER

MIXING BOWLS

SIEVE

WIRE RACK

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Method

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FOR THE CAKE

1. PREHEAT OVEN TO 180 FAN FORCED 

2. GREASE WITH BUTTER/VEGAN BUTTER AND LINE A 24CM ROUND CAKE TIN 

3. WHISK EGGS, EXTRA VIRGIN OLIVE OIL AND HONEY TOGETHER IN A MIXING BOWL 

4. STIR THROUGH LEMON ZEST, JUICE AND VANILLA EXTRACT TO COMBINE

5. IN A SEPARATE MIXING BOWL, SIFT FLOUR, ALMOND MEAL, BAKING SODA, POWDER AND SALT

6. FOLD THE DRY INGREDIENTS INTO THE WET INGREDIENTS IN BATCHES, ADDING THE MILK GRADUALLY AS YOU GO

7. STIR TO COMBINE

8. FOLD CAKE BATTER INTO TIN

9. PLACE CAKE IN OVEN AND BAKE 35 TO 40 MINUTES OR UNTIL AN INSERTED KNIFE COMES OUT CLEAN

10. REMOVE CAKE FROM OVEN AND TRANSFER TO A WIRE RACK TO COOL

FOR THE FROSTING

1. WHILE THE CAKE IS IN THE OVEN, USE A HAND OR STAND MIXER TO BEAT FROSTING INGREDIENTS UNTIL SOFT PEAKS FORM (THIS SHOULD ONLY TAKE A COUPLE OF MINUTES) 

2. SET FROSTING ASIDE IN FRIDGE

FOR THE CAKE’S DECORATION

1. USING A SPATULA OR CAKE SCRAPER, SPREAD AND SMOOTH FROSTING ALL ACROSS THE TOP OF THE CAKE, IN AN OUTWARDS CIRCULAR MOTION

2. ARRANGE SLICED LEMON ALONG ONE EDGE OF THE CAKE

3. SPRINKLE LEMON AND ORANGE ZEST OVER THE LEMON AND OPTIONALLY FINISH BY DUSTING SOME POWDERED (ICING) SUGAR 

4. SLICE AND SAVOUR A FLUFFY, MOIST PIECE – ENJOY! 

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