Lemon and Olive Oil Cake

I am always on the lookout for a cake recipe that doesn't require softened butter.  My mother baked every Friday, but I am a "cook on impulse" sort of girl. Which means, I don't have butter sitting at room temperature in my kitchen, when the desire to cook and eat cake hits.

This attractive cake is very easy to make and has a nice light flavour.  A small slice with a cup of tea is a treat not to be missed.  You can just as easily use a ring tin if you don't have a bundt cake tin.

Ingredients

1 cup extra virgin olive oil
3 eggs
3 egg yolks
150g Greek yoghurt
125g honey
150g caster sugar
finely grated zest and juice of 2 lemons
1 !/2 teaspoon vanilla paste or 1/2 teaspoon of vanilla extract
150g almond meal
2 cups self raising flour
1/4 cup limoncello to drizzle on top
extra grated lemon zest

Method

Preheat oven to 180 degrees Celsius
Combine the oil. eggs, egg yolks, yoghurt, honey, sugar, zest, juice and vanilla in a large bowl.
Whisk until smooth.
Fold in the almond meal, and then the flour.
Pour into a greased and floured bundt tin or 23 cm ring tin.
Bake for 40-45 minutes, until an inserted skewer removes cleanly.
Cool in tin for 20 minutes, then he presto! Turn out.

Drizzle with the Limoncello and more grated zest.

Mamma Marmalade