Easter is just around the corner and if you are looking for a homemade Easter gift or celebration treat, my Honey, Extra Virgin Olive Oil and Lemon Cake wont disappoint! This zesty cake is a rich source of monounsaturated fats and is made using gluten-free quinoa flour. The recipe can also be made into cupcakes if preferred and is delicious with a dollop of homemade vanilla bean yoghurt!
Wishing everyone a happy and healthy Easter x
Honey, Extra Virgin Olive Oil and Lemon Cake
Tip: orange zest also makes a nice addition to this cake, simply add to batter when mixing.
Pre: 10-15 minutes
Cooking: 25 minutes
250ml EVO oil
1-2 lemons, juiced
Zest of 2 lemons
1 tsp. sea salt
200g quinoa flour, sifted
1 tbsp. baking powder
1 lemon, cut into thin slices
1 tbsp. EV olive oil
1 tbsp. Maple syrup
200g full cream yoghurt
1 vanilla bean pod, seeds removed
Preheat oven to 180C. 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 180C or until golden brown.
Once cake is cooked decorate with baked lemon slices and serve with a dollop of vanilla yoghurt on top.