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I am a big fan of Instagram. Some people have even suggested I might be a little over zealous in my posting of photos! Who me? Most of my photos are of food, that must be a big surprise! Occasionally I take photos of my beautiful cat Stella and I do have a thing for clouds too. I have some friends on Instagram and strangely enough you end up forging relationships with people you have never met. I have a “friend” who lives outside New York that shares my passions and I am sure we could become real friends if we lived closer. The other thing that is great about Instagram is you follow other people who love food. This cake was inspired by a photo that Italy on my mind put up. I went to her website and looked at the recipe and then changed it just a little by adding almond meal and replacing sour cream with yoghurt because I didn’t have sour cream. The result is an amazing luscious cake with the tang of lemon. When serving, I put a dollop of basil cream on top and this compliments the sourness of the lemon. You could either make it the same way I did or if you prefer a lighter cake you could use Italy on my  mind’s recipe.

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This cake could easily be changed into a gluten free recipe by replacing the normal flour for gluten free flour too.

Recipe

Lemon olive oil cake
1 cup sugar
zest of 3 lemons
3 large eggs
1/2 cup natural yoghurt
1/2 cup self raising flour, sifted

1 cup of almond meal
1/2 cup pure olive oil I use Joseph’s Australian olive oil.
juice of 2 lemons

Basil Cream

1/2 cup loosely packed fresh basil leaves

1/4 cup  icing sugar

1 1/2 cups well-chilled heavy cream

For the cream..

Whip the cream until thickened then add the icing sugar and mix again. Add diced basil leaves and mix well.

For the cake..

Preheat the oven to 170 degrees. Zest the lemons and then mix with the sugar with your fingertips so the zest is well incorporated. Set aside. Crack eggs and mix with yoghurt with an electric beater until well incorporated. Add the lemon juice and the sugar mixture and beat, then add the self raising flour and almond meal. Continue beating. When the mixture is well incorporated slowly add the olive oil while still beating.

Pour the mixture into a lined 23cm tin and bake at 170 degrees for ten minutes then lower the temperature to 160 degrees and bake for another 30 minutes.  Remove from the tin and allow to cool on a wire rack. Serve warm or cold dusted with icing sugar and the Basil whipped cream.

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The perfect cake for a sunny winters afternoon.

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