Olive Oil Garden Cakes
We discovered these cakes not that long ago but haven’t looked back. They are great because they’re not too sweet and are scented with just a hint of raw organic honey. The recipe is inspired by Teresa Cutter and in its original version can be found in her book Healthy Baking.
125ml Extra Virgin Olive Oil, we favour something not too spicy but with a good luxurious texture such as Il Classico from Frantoi De Carlo in Puglia.
100g Ground Almonds
140g Plain Flour
1 tsp Baking Powder
1 tsp Bicarbonate of Soda
1 Zest of an Orange
120g Raw Honey
200g Greek Yoghurt
1 tsp Vanilla Extract
Thyme to serve
Preheat the oven to 180C and line or grease 12 small bundt tins or a 20cm bundt tin with a little oil.
Combine the ground almonds, flour, baking powder and bicarbonate of soda in a bowl. Add the olive oil, orange zest, honey, yoghurt, eggs and vanilla and whisk until well combined. Then pour in to the tins – it will be quite liquid, don’t worry.
If you are making small cakes, they will obviously cook quicker, so check after 20 mins. For the larger cake, you will need around 35 mins. In either case, it’s worth checking the middle with a skewer to see that it comes out clean.
Cool on a rack and then turn out and serve with some thyme on the top.
These cakes are brilliant with a cup of loose-leaf green tea.