Lemon & Chia Extra Virgin Olive Oil Cake
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Lemon & Chia Extra Virgin Olive Oil Cake
Recipe by Courtney Roulston
Ingredients
2 ½ cups almond meal
1 cup plain flour
1 tsp bi carb soda
1 tbsp black chia seeds
1 tbsp finely grated lemon zest
sea salt to taste
2/3 cup Coles finest maple syrup, plus extra to serve
2/3 cup Squeaky Gate extra virgin olive oil
3 eggs
1 tsp vanilla bean paste
1/4 cup lemon juice
Raco cake tin
olive oil icing
80ml Squeaky Gate extra virgin olive oil
80g icing sugar
Method
Preheat oven to 160 degrees C.
Place the almond meal, flour, bi carb soda, chia, lemon rind and a pinch of sea salt in a large bowl and stir to combine.
In a jug whisk the maple syrup, extra virgin olive oil, eggs, vanilla and lemon juice and whisk to combine. Pour the wet mixture into the flour mixture and stir just until it is smooth, but try not to over mix too much.
Line a 20cm round cake tin and pour in the cake batter. Bake in the oven for 40-45 minutes, or until a skewer inserted into the cake comes out clean.
Whisk the oil and the icing sugar together in a bowl until light and slightly fluffy.
Allow the cake to cool before spreading with the icing. You can garnish the icing with extra chia seeds and lemon zest before slicing into wedges.
