I’ve made this cake twice in the last five days. I might even make it for a third time tonight. It’s disappeared quickly – a sliver for breakfast with a dollop of yoghurt and a sprinkle of granola; a nibble when I get home from work in the evenings; a slightly more substantial chunk, scattered with pomegranate seeds, after we’ve eaten dinner.
It’s a good cake for this middle stretch of January when, if I’m honest, I have a fairly limited enthusiasm for doing anything other than hibernating under my duvet with a good book (or, the latest series of The Bridge).
It’s wholesome without feeling “healthy” (ugh) and full of all of my favourite things. It’s a simple cake requiring nothing more than a bit of a stir and some folding. It bakes for a while, developing a golden brown crust which gaves way to squidgy delight underneath.
It’s lightly lemony (hence the name) without being too assertive; it’s comforting and familiar. I used a combination of ground almonds and brown rice flour to keep it gluten free – you could use plain flour, like the original recipe, or your favourite gluten free flour blend. The almonds help to contribute to the aforementioned squidginess so using flour will give the whole thing a bit more structure which you may, or may not, prefer.
This is my absolute favourite kind of cake - it's dense without being too heavy, rounded in flavour and stays sticky and moist (sorry) for several days thanks to the winning combination of ground almonds, olive oil and greek yoghurt. The lemon flavour is pretty subtle so add a little more zest if you want.
- 125g (1 1/4 cups) ground almonds
- 40g (1/3 cup) brown rice flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 225g (1 cup) unrefined caster/granulated sugar
- Zest of 1 lemon
- 180g (3/4 cup) greek yoghurt
- 120ml (1/2 cup) extra virgin olive oil
- 2 large eggs
- 1/2 teaspoon vanilla bean paste
- Preheat the oven to 170C/325F and line a loaf tin with greaseproof paper.
- Lightly whisk together the almonds, rice flour, baking powder and salt and set aside. Smush the sugar and lemon zest together (like you're making pastry) and then mix in the yoghurt, olive oil, eggs and vanilla until smooth. Fold the dry ingredients into the wet and pour the batter into the loaf tin.
- Bake for about 50 - 60 minutes until the cake is golden brown and risen. Remove from the oven and allow to cool for about 10 minutes in the pan before removing and transferring to a wire rack. The cake may sink a little because of all the moisture but that's no bad thing at all.