Desser t

olive oil, honey and lemon cake with yoghurt

donna hay - Fresh + Light - - Fresh -

olive oil, honey and lemon cake with yoghurt

2½ cups (300g) al­mond meal (ground al­monds) 1 cup (135g) gluten-free plain (all-pur­pose) flour 1 tea­spoon bi­car­bon­ate of (bak­ing) soda

2 tea­spoons black chia seeds

1 ta­ble­spoon finely grated lemon rind

⅔ cup (230g) honey

⅔ cup (160ml) light flavoured ex­tra vir­gin olive oil 3 eggs

1 tea­spoon vanilla ex­tract

¼ cup (60ml) lemon juice

¼ cup (90g) honey, ex­tra

1¼ cups (350g) nat­u­ral Greek-style (thick) yoghurt

Pre­heat oven to 160°C (325°F). Place the al­mond meal, flour, bi­car­bon­ate of soda, chia and lemon rind in a large bowl and whisk to com­bine. Add the honey, oil, eggs, vanilla and lemon juice, and whisk well to com­bine. Pour the mix­ture into a lightly greased 20cm round cake tin lined with non-stick bak­ing pa­per. Cook for 45–50 min­utes or un­til cooked when tested with a skewer.

While the cake is still warm, driz­zle with 2 ta­ble­spoons of the ex­tra honey. Set aside to cool in the tin slightly be­fore turn­ing out to cool com­pletely.

To serve, top the cake with the yoghurt, spread evenly, and driz­zle with the re­main­ing honey. SERVES 8–10.

Tip: This cake can be made up to 1 day in ad­vance and stored in an air­tight con­tainer. Spread with the yoghurt im­me­di­ately be­fore serv­ing.

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