Here is a quick recipe of a very quick bake- I have made this several times now and it has come out well every time. This is super delicious, fluffy and no butter –only olive oil tea time cake!
This recipe makes 6 mini loaves or one big standard sized loaf.
(Adapted from susaneatlondon.com)
Ingredients
200 g plain flour
40 g ground almond
270 g caster sugar
4 eggs
130 ml olive oil
zest and juice of one lemon
2 tbsp poppy seeds
½ tsp salt
1 tsp baking powder
½ tsp baking soda
1 tsp vanilla extract or vanilla paste
- Pre heat the oven to 180 ˚C (fan oven).
- Grease loaf tin with olive oil and dust with flour.
- Combine flour, ground almond, salt, baking powder, baking soda and lemon zest in a bowl and mix together.
- In another bowl, whisk eggs, olive oil, sugar, lemon juice, poppy seeds and vanilla extract till well combined and the sugar almost dissolved- about 5 minutes or so.
- Pour the wet ingredients onto the dry ingredients and fold in with the spatula till combined. Do not over mix.
- I used a mini loaf tin and this batter will make 6 mini loaves or 1 big loaf. Pour the batter into the prepared tin and bake for 25-30 mins for mini loaves or 40-50 mins for one big loaf or till a skewer comes out clean.
- Cool on a wire rack for 5 minutes, then run a knife along the edges and turn the loaf out onto the wire rack to cool.
You can ice the loaf with lemon cream cheese frosting or drizzle with a lemon drizzle. For the cream cheese frosting, I take about 100 g of icing sugar and beat it into 2 tbsp of cream cheese plus 1 tbsp of lemon juice with half a lemon’s zest in it. If you find the frosting too runny, just add more icing sugar, if its too sweet for you just add another tbsp of cream cheese, I really do this by eye. I usually keep this frosting in the fridge while the cake is cooling to firm it up a little. When the cake is cool, spread onto the cake and- EAT 🙂
theflourmill 