Light, fragrant & perfect with afternoon tea
Serves: 6 – 8
Prep time: 10 minutes
Bake time: 25–30 minutes
Ingredients
- 1¼ cups all-purpose flour
- ¾ cup almond flour (or finely ground almonds)
- 2 tsp baking powder
- ½ tsp salt
- 3 eggs
- ¾ cup extra-virgin olive oil (you can use light tasting olive oil here)
- ¾ cup granulated sugar
- ½ tsp vanilla extract
- Finely grated zest of 1 lemon
- ¼ cup (60 ml) fresh lemon juice
- 1 tbsp natural yoghurt
- Powdered sugar, for dusting
Method
- Preheat oven to 180°C (350°F). Line the base and sides of an 23 cm cake tin with baking paper.
- In a medium bowl, whisk together the flour, almond flour, baking powder and salt.
- In a large bowl, whisk the eggs until combined. Add the olive oil and sugar and whisk until the sugar has dissolved (rub a little between your fingers to check).
- Whisk in the vanilla, lemon zest and lemon juice. Gently whisk in the dry ingredients until just combined.
- Pour the batter into the prepared tin. Tap the tin lightly on the bench to release any air bubbles.
- Bake for 25–30 minutes, or until golden and a skewer inserted into the centre comes out clean.
