Lemon and Yoghurt Cake

A wholesome, zesty treat that's as nourishing as it is delicious.

Ingredients:

2 cups almond meal

1/2 cup maple syrup or honey

1/2 cup plain Greek yogurt

3 large eggs

1/4 cup light olive oil

Zest of 2 large lemons

Juice of 1 large lemon

1 teaspoon vanilla extract

1 teaspoon baking powder

1/4 teaspoon fine sea salt

1/4 cup blueberries

Directions:

1. Preheat oven to 175°C. Grease and line the bottom of a cake or loaf pan with parchment paper.

2. In a large bowl, whisk together the yogurt, eggs, maple syrup (or honey), olive oil, lemon zest, lemon juice, and vanilla until smooth and well combined.

3. Add almond meal, baking powder, and salt. Gently fold until just combined. The batter will be thick but pourable. Pour batter into the prepared pan and sprinkle blueberries on top and poke in. Bake for 30–35 minutes, or until golden on top and a skewer inserted into the center comes out clean.

4. Let cake cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely. Serve a chunky slice with yoghurt and a drizzle of honey and olive oil.

   
   

   
   

   Optional:

   - If not a fan of olive oil for baking, just substitute it for melted coconut oil or butter. (And obviously don't drizzle it over your yogurt and cake when serving :)

   - This is extra swoon worthy when topped with plain whipped cream...oh mumma.