Bake Off Wednesdays: Cake

Mel & Sue, Queen Bezza, scary Paul, custard disasters, style over substance, ovens not heating up, ridiculously tasty looking cakes, biscuits, bread, tray bakes, tarts, pies…

…It’s back! I am a little over-excited about the new series of ‘The Great British Bake Off’ starting tonight (8pm BBC1).

To commemorate this I thought I would aim to do a post every Wednesday of recipes that fit in with the episodes theme – tonight’s is cakes!

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Lime, Yoghurt and Olive Oil Cake

I made this cake at the start of the summer – it feels like a really summery cake because the yoghurt and olive oil gives it a light texture, and the limes and sugar make me think of mojitos! It also goes well with a gin & tonic by the way…
I hadn’t made a cake using olive oil and yoghurt instead of butter before, but was really pleased with the outcome. It’s pretty simple to make – no fancy kitchen paraphernalia required – only a wooden spoon, a cake tin, and an oven… This cake will be made again!
It looks really pretty with the extra lime and sugar sprinkled on the top too.
Recipe nabbed from Souvlaki for the Soul – i just changed the measurements from US to UK
 
Ingredients

285g whole full fat Greek yoghurt

79ml of olive oil

225g caster sugar

zest of one lime

4 tablespoons lime juice

2 eggs

220g of sifted plain flour

1 1/2 teaspoon baking powder

1/2 teaspoon salt

Extra lime zest and golden granulated sugar for topping

 

 

Instructions

Pre-heat the oven to 180 C

Grease a 22cm springform baking tin

Mix the yoghurt, olive oil, sugar, lime juice, zest, and eggs in a  bowl until well combined.

In a separate large bowl combine the flour, baking powder and salt.

Pour the wet ingredients mixture into the flour mixture and use a wooden spoon to mix until just combined. Don’t overwork the batter.

Pour into the baking tin and cook for approx 45-50 mins. The cake is ready when it has browned on top and a skewer inserted into the centre comes out clean.

Leave it to cool in the cake tin for five minutes and then invert it onto a cake cooler.

Once cooled, combine one tablespoon of lime zest with two tbsps of the granulated sugar and sprinkle liberally on top.

 

Sit down with a cup of tea (or a mojito) and enjoy the fruits of your labour – it’s worth it.

 

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