LEMON OLIVE-OIL CAKE
SERVES 1 BUNDT CAKE
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1⁄2 tsp salt
1⁄2 cup extra-virgin olive oil
3⁄4 cup maple syrup
3⁄4 cup water
1⁄4 cup lemon juice
2 tbsp lemon zest (about 2 lemons)
1 tbsp lemon extract
Powdered sugar, for garnish
Fresh berries, for garnish
NUTRITIONAL VALUES
Calories: 193kcal
Fat: 8.4g (0.9g S.Fat)
Carbs: 24.6g
Protein: 6.9g
Sugar: 1.9g
Sodium: 171mg
METHOD
To make the cake:
Preheat the oven to 180°C/350°F. Lightly grease a Bundt pan.
In a large mixing bowl, combine the flour, baking soda, baking powder, and salt. Whisk together the oil, maple syrup, water, lemon juice and zest, and lemon extract in a separate bowl. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing.
Fill the prepared Bundt pan with batter in an even layer. Bake for 30 minutes, or until a toothpick inserted into the cake comes out dry with a few crumbs attached. Halfway through the baking time, rotate the pan. Allow the cake to cool completely before removing it from the mould.
To serve: Sift powdered sugar over a slice of cake and serve. Garnish with fresh berries if desired.
In a large mixing bowl, combine the flour, baking soda, baking powder, and salt. Whisk together the oil, maple syrup, water, lemon juice and zest, and lemon extract in a separate bowl. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing.
Fill the prepared Bundt pan with batter in an even layer. Bake for 30 minutes, or until a toothpick inserted into the cake comes out dry with a few crumbs attached. Halfway through the baking time, rotate the pan. Allow the cake to cool completely before removing it from the mould.
To serve: Sift powdered sugar over a slice of cake and serve. Garnish with fresh berries if desired.
