Filippo Berio | Recipes | Lemon & Yoghurt Olive Oil Cake with Blackberry Limoncello Glaze

[go back]

Lemon and Yoghurt Olive Oil Cake with Blackberry Limoncello Glaze

Rating:

Health:

Recommended for Healthy Heart

Difficulty:

Lemon juice and zest brighten up this moist, elegant yogurt cake while the olive oil adds complex and earthy notes....

Preparation time: 30 mins

Cooking time: 30 mins

Serves: 6-8

1 cup Greek Yogurt, plain
1/3 cup FILIPPO BERIO Olive Oil
1/2 teaspoon Pure Vanilla Extract
1 cup Brown Sugar
1/3 cup Lemon juice, freshly squeezed
Zest of one Lemon
2 Eggs
1 1/2 cups cooking Flour
2 teaspoons Baking Powder
1/4 teaspoon Salt

Preheat your oven to 160 degrees.
Line the bottom of a 9-inch round cake pan, with sides at least two inches tall, with parchment paper. Grease and lightly flour the pan
In a large bowl whisk together the sugar, vanilla, yogurt, olive oil, lemon juice and zest. Then whisk in the eggs one at a time. Sift the flour, baking powder, and salt right over the cake batter. Slowly whisk in the flour until just combined.
Pour the batter into the pan and let it rest for around 15 minutes. Bake the cake for 30 to 35 minutes, until the top is golden brown and a cake tester comes out crumb free. Allow the cake to cool in the pan for ten minutes then carefully flip the cake onto a large plate and then back onto the cooling rack for a little longer.

Serve warm or at room temperature with a healthy dollop of crme fraiche and large spoonful of Blackberry Limoncello Sauce.

Original recipe: http://eatrepeat.blogspot.com/2011/05/lemon-and-olive-oil-yogurt-cake-with.html