Baking

Garden olive oil cakes

Name: Garden olive oil cakes
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 12 small cakes or 1 bundt cake
Ingredients: 1/2 cup (125ml) extra virgin olive oil, plus extra to grease; 1 cup (100g) almond meal, plus extra to dust; 1 1/4 cups (140g) buckwheat flour; 1 tsp bicarbonate of soda; Finely grated zest of 1 orange; 1/3 cup (120g) raw honey; 200g thick Greek-style yoghurt; 4 eggs; 2 tsp vanilla extract; Thyme sprigs, to serve

Rate now

10m

45m

12 small cakes or 1 bundt cake

Jump to recipe

by delicious. team

delicious. team

May 01, 2017

This is the perfect cake that’s wonderful to eat with a cup of loose-leaf green tea. I love that it’s not too sweet and scented with only a hint of raw organic honey. Add apple puree in place of yoghurt to make these cakes dairy free. This recipe is an extract from Teresa Cutter's new cookbook, Healthy Baking - Cakes, Cookies + Raw ($69.95), available now.

1/2 cup (125ml) extra virgin olive oil, plus extra to grease
1 cup (100g) almond meal, plus extra to dust
1 1/4 cups (140g) buckwheat flour
1 tsp bicarbonate of soda
Finely grated zest of 1 orange
1/3 cup (120g) raw honey
200g thick Greek-style yoghurt
4 eggs
2 tsp vanilla extract
Thyme sprigs, to serve

Method

1.

Preheat oven to 180°C. Grease 12 small (1/3-cup-capacity) bundt pans or a 20cm bundt pan with a little oil and lightly dust with almond meal.
2.

Combine almond meal, buckwheat flour and bicarb in a bowl. Add oil, orange zest, honey, yoghurt, eggs and vanilla. Whisk until well combined, then pour batter into prepared pans.
3.

Bake for 35-45 minutes or until a skewer inserted in the centre comes out clean. Cool, then turn out of pans and serve topped with thyme sprigs.