My favourite cakes are usually made with citrus and this one is on rotation often. It’s slightly tweaked from the traditional Italian lemon olive cake, it’s made with gluten-free flour and any plant-based milk. Olive oil is quite commonly used instead of butter when making cakes, in Italy, and it creates a very fluffy light texture to cakes.
- Category: Sweet
- 1 cup extra virgin olive oil
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 cups GF SR flour
- 1 1/2 cups rapadura sugar
- fresh lemon zest from 2 lemons
- 2 tablespoons fresh lemon juice
- 1 1/3 cups milk, any type
- 3 eggs
- 1 teaspoon baking powder
- Preheat oven to 160 degrees.
- Grease 2 x 25cm springform round baking tins and set aside.
- Add the oil, eggs, milk, lemon juice and lemon zest into a mixer and blend for 2 minutes until creamy.
- Add the flour, baking soda, honey and salt to the mixing bowl and mix on low speed until well incorporated.
- Pour the batter into the 2 baking pans and bake for 30-35 minutes or until a toothpick comes out clean.
- To decorate, spread lemon curd in between the 2 layers of cakes, once they have completely cooled down. Either dust the top layer with icing sugar or spread with a cream cheese frosting made by combining 150g softened butter, 250g cream cheese, at room temperature, 4 cups icing sugar, ¼ cup fresh lemon juice, the zest from two lemons, 1 teaspoon vanilla essence.