Olive and Yoghurt Cake

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.

Ingredients

100ml olive oil
200g caster sugar
4 eggs
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

Let’s Make Your Olive and Yoghurt Cake

Line and grease 20cm baking tin. Preheat the oven to 160C

  1. Whisk sugar, oil and eggs  for a few minutes until pale and frothy.
  2. Add yoghurt and lemon zest and continue to mix
  3. In a separate bowl, sift the banana flour and baking powder and add the almond flour to it.
  4. Fold the flours into the egg and yoghurt mixture. The batter will be a bit runnier than normal cake batter but that’s okay, it just guarantees you a lovely moist cake. And the banana flour will absorb the moisture as it cooks.

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.

To decorate

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