Lemon Olive Oil Cake

Lemon Olive Oil Cake

Description

A True Food Kitchen restaurant exclusive!  While you might be hesitant to use olive oil in a dessert recipe, such fears are groundless.  Olive oil gives this cake a unique flavour and richness that is balanced out by a little sweetness and the light freshness of lemons.  Hesitate no more!

Food as Medicine

Compounds known as limonins in the cells of citrus fruits have been shown to help reduce the risk of cancers of the mouth, skin, lung, breast, stomach and colon.

Ingredients

4-6 lemons, zested and juiced

1 cup extra-virgin lite olive oil

6 eggs (just one or two yolks)

1 teaspoon sea salt

2 cups cane sugar (Chelsea - Low GI)

2 ½ cups wholegrain  flour

1 tablespoon baking powder

Instructions

1.       Combine zest, juice and olive oil in a small bowl

2.       In the mixer combine eggs & salt.  Mix on medium for 2mins.

Slowly add the sugar and continue to mix until pale and thickened.

3.       Turn mixer to low and slowly sift in the flour and baking powder, followed by the olive oil mixture.  Do not over mix at this point; just incorporate the ingredients.

4.       Pour this mixture into a cake pan or muffin tin.  Bake at 180 degrees for 25 minutes for cupcakes and 35 minutes for large cakes.  Poke with a toothpick to check for doneness.

5.       Serve with low fat  yogurt and fresh strawberries or glaze with a lemon spread  garnished with some sliced lemon/oranges or low fat ice cream or thickened ice protein shake

(Recipe by Lisa Bellingham - Personal Trainer/ Nutrition Consultant)