Lime, Olive Oil and Yoghurt Cake
This tasty cake has been shared with us by Tenina Holder from Cooking with Tenina. She created it when she had an abundance of limes and had yoghurt in the fridge but no butter. We love when a recipe makes use of what you have on hand, and this recipe is no exception. Try it for something different!
Recipe Tester Feedback: "A lovely moist cake, perfect for a work morning tea." - Jenny
Contains: Gluten / Dairy / Egg
*Variations: Can be made without Gluten / Dairy
Preparation Time 10 minutes
Cooking Time 45-55 minutes
Makes 10-12 slices
Can be frozen
- sugar - 240g
- limes - 2, peel only
- yoghurt - 280g, Greek (*can use DF)
- vanilla bean paste - 1 tsp
- olive oil - 60g extra virgin, plus extra for greasing
- lime juice - 35g, fresh
- eggs - 2
- plain flour - 200g, (*can use GF)
- baking powder - 1 tsp
- salt flakes - pinch, pink
- icing sugar - 40g, to garnish
- lime - zest only
- Preheat oven to 170C. Grease and line a loaf tin and set aside.
- Place sugar (240g) and lime peel (from 2 limes only) into the bowl. Mill Speed 10 / 10 seconds.
- Add yoghurt (280g), vanilla (1 tsp), oil (60g), lime juice (35g) and eggs (2) to the bowl. Blend Speed 6 / 10 seconds.
- Add the flour (200g), baking powder (1 tsp) and salt (pinch) to the bowl. Combine Closed Lid / Kneading Function / 12 seconds.
- Pour the batter into the prepared tin and bake for 45-55 minutes, or until skewer comes out clean. If the top of the cake seems to be browning too early, carefully cover with aluminium foil.
- Leave in tin for travel, or turn out after 10 minutes. Dust with icing sugar (40g) and garnish with lime zest (from 1 lime).