Spring on a plate. This zesty cake from Sydney nutritionist Zoe Bingley-Pullin is full of good fats and is made gluten-free quinoa flour.
The recipe can also be made into cupcakes if preferred and is delicious with a dollop of homemade vanilla bean yoghurt.
Tip: orange zest also makes a nice addition to this cake, simply add to batter when mixing.
Pre: 10-15 minutes
Cooking: 25 minutes
250ml EVO oil
1-2 lemons, juiced
Zest of 2 lemons
1 tsp. sea salt
200g quinoa flour, sifted
1 tbsp. baking powder
1 lemon, cut into thin slices
1 tbsp. EV olive oil
1 tbsp. Maple syrup
200g full cream yoghurt
1 vanilla bean pod, seeds removed
Preheat oven to 180C. Cover a circular cake tin with baking paper.
In a large bowl mix together the honey, eggs and sea salt.
In a jug combine the olive oil, milk, lemon juice and zest and gently mix the mixture together.
Fold through the flour and baking powder and pour into the cake tin.
Cook for 20-25 minutes or until golden brown.
Mix together the yoghurt and vanilla bean, set aside.
For the lemon decoration, mix ingredients together in a bowl, place in a baking dish and bake for 15 minutes at 180C or until golden brown.
Once cake is cooked decorate with baked lemon slices and serve with a dollop of vanilla yoghurt on top.
Check out Zoe’s eight-week programme on falling in love with food here: http://www.fallinginlovewithfood.com