Serves 10 – 14 

Extra Virgin Olive Oil makes for a light, moist and spongy cake like you’ve never tasted before. And it’s super simple. One cup, one bowl, one pan and boom! Pudding is served.  

The fruity flavour and aroma of the olive oil compliments the honey and the lemon without overpowering the cake. This is not a particularly sweet cake, so boost honey to 1 cup in the mix if you have a sweet sweet tooth.

And serve with lashings of honey cream. Yum!  

INGREDIENTS

¾ c EVOO 
¾ c honey
¾ c eggs (4) 
¾ c yoghurt 
¾ c white flour
¾ c ground almonds
1 t baking soda 
1 t baking powder
Zest 2 large lemons
Extra olive oil and ground almonds to prepare pan

TO DECORATE 

Dried lemon slices
Fresh raspberries
Raspberry powder

TO SERVE 

Whipped cream or mascarpone whipped together with honey and vanilla essence

METHOD

Heat oven to 160°C.

Grease the Legacy Pan lightly with olive oil and dust with ground almonds. 

Whisk wet ingredients together until well combined then whisk in the dry ingredients and mix lightly together. 

Pour into the prepared pan and bake for 40 minutes or until golden brown and a skewer comes out clean. 

Cool in pan then decorate and serve with dollops of honey cream mascarpone.