Yoghurt and Honey Olive Oil Cake
When I saw this yoghurt and honey olive oil cake looked delicious I knew the combination would make for a very moist and delicious cake without all the refined sugars.The cake was a huge hit, super moist and delicious!
Equipment
- 1 9" Greased cake tin
- 1 Mixing bowl
- 1 whisk
- 1 spatula
Ingredients
- 1 cup 2% Greek yoghurt
- ⅔ cup Olive oil I use a light one for the cake
- ⅔ cup Honey
- 1 tbsp Fresh thyme leaves, chopped
- 1 1/2 cups All purpose flour can sub for GF flour
- ½ tsp Baking powder
- ½ tsp Baking soda
Instructions
- Arrange a rack in the middle of the oven and heat to 325°F/160c
- Grease a 9-inch round cake pan or springform pan lightly with oil. Line the bottom with parchment paper and grease the paper if using a cake pan.
- Whisk together the yogurt, olive oil, honey, thyme, and lemon zest in a large bowl. Add the eggs, one at a time, whisking well after each addition. Add the flour, baking powder, baking soda, and salt. Stir with a rubber spatula until the batter is almost smooth with just a few small lumps, but do not over mix.
- Transfer the batter to the cake pan, and use a spatula to spread it out evenly. Bake until the top is lightly browned and a tester comes out clean, 40 to 45 minutes.
- Transfer the cake to a cooling rack and let it cool for 10 minutes before removing it from the pan. Run a knife around the pan to loosen. If using a springform pan, unclasp the sides. Otherwise, flip the cake onto a plate and flip it back onto the rack or serving plate. Serve warm or at room temperature.
Video
Notes
Keep cake in the fridge. Take out before serving.
