As seen in Adelady magazine, issue 4 

Recipe :: Maria Kosti

Time :: 1 hour 10 mins + cooling time
Serves :: 8

A bit of spice is very nice, especially when it’s combined with cake!

Photo :: Naomi Giatas 

Ingredients

1 cup Greek yoghurt
⅓ cup Rio Vista Olives Nothin’ But Olives Classic Olive Oil
¼ cup lemon juice
3 eggs
2 cups self-raising flour, sifted
1 cup caster sugar
1 tsp salt
1 lemon, zested

For the glaze
¼ cup fresh lemon or lime juice
¾ cup soft icing sugar
1 tbsp Rio Vista Olives Merchant Spiced Olive Oil (optional)

For the Candied Lemon
3 lemons, cut into thin slices
1 cup white sugar
1 cup water
2 tbsp fresh lemon juice

Method

• Preheat the oven to 180˚C fan-forced.
• Grease a 22cm round cake pan with baking spray. Set aside.
• With an electric mixer, whisk eggs and sugar until pale and creamy (approximately 4 minutes). Add lemon juice and zest, then whisk for a further minute.
• With a wooden spoon, stir in flour, yoghurt and oil until smooth.
• Spoon batter into the prepared pan and bake for 45 minutes or until a butter-knife inserted into the centre comes out clean. Allow to cool in the pan for 10 minutes before removing, then place onto a cooling rack.
• In a small bowl, combine the spiced olive oil, lemon juice and icing sugar and stir with a fork until smooth. With a pastry brush, gently pat the glaze all over the warm cake until the glaze is fully absorbed, giving it extra tang.
• To make the candied lemon slices, combine sugar, water and lemon juice in a wide saucepan, and bring to the boil over medium heat. Reduce to a simmer and add the lemon slices in a single layer once the sugar is dissolved.
• Simmer for 30–40 minutes, gently flipping once or twice during the cooking process. Cook until the lemons are semi-translucent, then transfer to an oven that has been preheated to 100˚C fan-forced for an hour, or until the lemons have dried out and become less sticky. Leave to cool.
• Allow the cake to cool completely, then serve with dollops of cream and candied lemon slices.

Photo :: Naomi Giatas

We used: Rio Vista Olives Nothin’ But Olives Classic Olive Oil AND Merchant Spiced Olive Oil

If you think that olive oil is just for savoury dishes, think again! Locally produced, the Rio Vista range of oils has something for everyone — from mild to robust, or their extra special spiced oil. Visit riovista.com.au for more recipe ideas.

:: WEBSITE :: INSTAGRAM ::

Laura Bakhtiarian

Laura Bakhtiarian

Outrageously creative Food Content Creator, she's the ultimate cook, photo stylist and recipe creator - yum!

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