ORANGE + OLIVE OIL CAKE W/ YOGHURT FROSTING
By Teresa Cutter
What's great about it
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
500 g (16 oz) labneh / strained Greek yoghurt
60 ml (2 fl oz) pure maple syrup
2 teaspoons vanilla extract
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 and Inspiration
For a gluten-free version, replace spelt with gluten free flour or see my Gluten Free Christmas Cake.
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