I’m rather fond of a cake with a delicate crumb and a simple but heavenly flavour.
A perfect slice of cake and a cup of tea or perfectly brewed coffee is one of life’s great pleasures don’t you think?
I’m super excited to be writing a recipes for Borges Olive Oil this year. Olive oil is one of my favourite kitchen ingredients so this is a dream assignment. While we are quite used to seeing Olive oil used in savoury dishes, as a cooking oil, in dressings and our favourite pestos etc, it’s fun to play around with different ways to use this gorgeous product. In baking olive oil can ensure your finished product is luscious and light.
This fragrant tea cake is a great way to show off the versatility of olive oil when it comes to sweet treats. I hope you’ll give this one a go. Let me know what you think!
Olive oil, yoghurt, lemon, honey and rosemary tea cake
I made a simple lemon icing to drizzle over the top using icing sugar and some lemon juice. You could also just dust it with icing sugar if you wanted to keep it simple. Dried rose petals are a luxurious garnish that I love but are not essential.
4 free range eggs
1/4 cup Borges Extra Virgin Olive Oil (for it’s full flavour)
¼ cup Borges Classic Olive Oil (has a more subtle flavour but adds silkiness)
½ cup full-fat Greek yoghurt
¼ cup sugar (I used coconut sugar)
¼ cup honey
2 teaspoons vanilla essence
Zest of 2 lemons
1 teaspoon finely chopped rosemary leaves
3 cups almond meal
1 rounded teaspoon gluten free baking powder
Preheat oven to 160 degrees celsius
Place all the ingredients into a bowl and whisk until well combined.
Pour batter into a lined cake tin
Bake for 45-55 minutes until lightly golden and when a skewer comes out clean when inserted.
Wait until the cake is completely cooled before icing