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Lemon, Greek Yoghurt and Olive Oil Ring Cake

5 small lemons zest and juice

1 cup Greek Yoghurt

1 1/2 cups sugar

3/4 cup local olive oil, I used an extra virgin but light olive oil is less detectable

2 free-range eggs, beaten

2 cups plain flour

2 teaspoons baking powder

1/4 teaspoon baking soda

Glaze: 1 tablespoon of lemon juice (reserved from above), 1 cup icing sugar and 1- 2 tablespoons of boiling water to get the glaze to a dripping consistency. 

1. Set the oven to 160 C. Grease a ring or bunt cake pan.

2. Reserve a tablespoon of the lemon juice for the glaze. Measure the remaining lemon juice, this should be about 1/4 cup.  

3. Add the quarter cup of lemon juice, zest, yoghurt, sugar, olive oil and eggs to a bowl and whisk together.

4. Sift the flour and raising agents together into a large bowl. Make a well in the middle.  Whisk in the wet ingredients. Pour into the prepared ring pan.

5. Bake for 55-1 hour. The cake is ready when a skewer comes out clean and the cake springs back when pressed.

Notes: 

  • This cake freezes well.
  • Served with Barkers Lemon Curd stirred through Dairy Collective Greek Yoghurt.
  • I borrowed the ring pan, but it is from the Fat Daddio's range, I particularly like anodized aluminium when baking as it doesn't darken the end product and is an even heat conductor.  It CAN NOT go in the dishwasher.
  • The lemon pearls are also from Milly's, Sprinks brand.
  • Spray-free yellow rose petals would be lovely here.

 


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Why recipes from Laura? 

  • Many of you know Laura from talking through your orders over the phone. Or you already get her great emails.

    Laura came to The Wine List from her background as a food writer. Before having her 3 girls Laura published 2 cookbooks, spent 3 years writing a weekly column with the Sunday Star Times. Appeared as a regular on Good Morning TV and wrote recipes and styled food photos for numerous magazines and food companies. She trained at Leith’s School of Food and Wine in London as a chef.  Worked as a chef here and in AU, had a catering company and ran the Nestle New Zealand Test Kitchen.