Lime, Yoghurt & Extra Virgin Olive Oil Cake

Lime, Yoghurt & Extra Virgin Olive Oil Cake

Prep
10
Cooking time
25
Serves
12

Method

1. Preheat oven to 170ºC fan-forced. Grease base and sides of a lamington tin 30cm x 20cm with oil spray. Line base and sides with baking paper.

2. Put yoghurt, caster sugar, eggs, lime zest and juice and Cobram Estate Light Extra Virgin Olive Oil into a large bowl and whisk until combined. Sift in flour, then stir to combine.

3. Pour batter into prepared tin. Smooth surface and bake for 30-35 minutes or until lightly golden and cooked when tested with a skewer.

4. Allow to cool in tin for 15 minutes before turning out onto a wire rack to cool completely.

5. Combine icing sugar mixture, extra Cobram Estate Light Extra Virgin Olive Oil and extra lime juice in a medium bowl. Add water, 1 tsp at a time until mixture is the consistency of runny honey.

6. Spread icing into cake. Decorate with mango and passionfruit. Serve

Ingredients Chevron Icon