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:
As the end of January nears tomatoes in NZ reach their zenith. They also make the simplest crowd-pleaser salad. For details and links to ingredients see "Notes" at the end of the recipe.