Orange + Olive Oil Cake w/ Yoghurt Frosting

Orange + Olive Oil Cake w/ Yoghurt Frosting
This is my all time favourite cake from my new cookbook Earth To Table. I love doubling the recipe and layering the cake with a creamy yoghurt, maple and vanilla frosting, so it's perfect for impromptu visits and celebrations. It is fast and easy to make and enriched with generous amounts of heart healthy olive oil which keeps it lovely and moist.

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.

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