A few days ago I bumped into this recipe twice in a day. That had to be a sign from the universe… Right? So, after wrapping up office work, I quickly went into the kitchen and before I knew it I had all the ingredients in place… except the confectioners’ sugar. I had less than a ¼ cup, so I just used regular granulated sugar and the result was still a deliciously sweet-tangy cake. One recommendation if you’re going to follow up the recipe bellow, is to rub the sugar and lime zest together. That will allow the zest to really stick to the sugar and spread its fragrance and flavor.
Lime, Yogurt and Olive Oil Cake
Adapted from Simple Provisions
1 cup whole full fat Greek yoghurt
⅓ cup of olive oil
1 cup sugar
zest of one lime
¼ cup lime juice
1 ¾ cups of sifted plain flour
1 ½ teaspoon baking powder
½ teaspoon salt
1 tablespoon lime zest
2 tablespoons sugar
- Pre-heat oven to 180c/350f and grease a 22cm baking tin.
- Mix all the wet ingredients in a bowl until well combined. In a separate, large bowl, combine the dry ingredients.
- Pour the mixed wet ingredients into the dry ingredients and mix with a wooden spoon till just combined (overworking the batter will result in a tough cake).
- Pour into the baking tin and cook for 45-50 minutes, or until the cake is lightly browned on top and a skewer comes out clean when poked into the centre.
- When cool mix the topping ingredients and sprinkle over the top of the cake to make it look pretty.
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