This Olive and Yoghurt Cake is a deliciously moist cake that tastes really fresh. It is not dry and crumbly like some gluten free cakes. It is also a healthy cake because of the yoghurt, olive oil and banana flour. It is very easy to make and it is of course gluten free. With the decorations it looks really nice so you can serve it for dessert with some pouring cream and berries. Or just enjoy a slice with a cup of tea
You could substitute almond flour with another nut flour like hazelnut flour. or if you are allergic to nuts, replace the almond flour with banana flour or wheat flour if you are okay with gluten.
100ml olive oil
200g caster sugar
100 g almond flour
120 g banana flour
2 tsp baking powder
200g natural yoghurt
Zest of 1Lemon
For the Topping
2tbsp apricot jam
50g grated chocolate
Line and grease 20cm baking tin. Preheat the oven to 160C
Pour the batter into the prepared 20cm tin
Bake for 35-45 minutes. Check with a skewer to see if it is cooked through.
Keep an eye on it so it doesn’t burn. Once cooked leave it in the tin for 10 minutes then take it out onto a wire rack to cool completely.
Whisk the apricot jam with a fork or small whisk to make it loose and spread-able. Once the cake has cooled, spread the top with the jam. Sprinkle generously with the grated chocolate.
If you have left over cake wrap it in foil or cling film and freeze! It tastes just a good defrosted.
Give this olive and yoghurt cake recipe a try and let me know what you think