GARDEN OLIVE OIL CAKES

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.

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

• 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.