Orange + Olive Oil Cake w/ Yoghurt Frosting

INGREDIENTS

Makes 1 large cake

2 organic eggs

125 ml (½ cup/4 fl oz) extra virgin olive oil

125 ml (½ cup/4 fl oz) raw honey

1 teaspoon vanilla extract

1 orange, zest

180 ml (3/4 cup/6 fl oz) freshly squeezed orange juice or  your choice of milk

180 g (6 oz) wholemeal spelt flour

3 teaspoons baking powder

YOGHURT FROSTING

500 g (16 oz) labneh / strained Greek yoghurt

60 ml (2 fl oz) pure maple syrup

2 teaspoons vanilla extract

METHOD

PREHEAT your oven to 160°C (320°F) fan-forced.

COMBINE eggs, olive oil, honey, vanilla and orange zest and orange juice into a mixing bowl.

ADD flour and baking powder and mix with a whisk until combined.

POUR into a prepared baking tin.

BAKE for 45 – 60 minutes until cooked through.

COOL in the tin for 30 minutes then remove to cool on a board or cake rack.

COMBINE frosting ingredients and store in the fridge until needed.

SERVE the cake plain or decorate with yoghurt frosting. The cake also makes a wonderful base for a Christmas trifle.

NOTES & INSPIRATION

For a gluten-free version, replace spelt with gluten free flour or see my Gluten Free Christmas Cake.