Ingredients
RSF, DF Options 
1 hr 20 mins 
8-10 Cake
- 1¼ cup mild tasting honey
- 1 cup good quality extra virgin olive oil
- 1 tbs vanilla paste or extract
- Zest of 3 lemons
- 3 eggs
- 1 cup thick natural greek yoghurt (for a dairy free option you could use coconut yoghurt)
- 2¼ cups spelt flour
- ½ cup almond meal
- 1 tsp baking powder
- ¼ tsp bi-carb soda
- ½ tsp flaked sea salt
- Juice of 2 lemons (about ⅓ cup juice)
Yoghurt Cream
- 500g natural Greek yoghurt (for a dairy free option you could use coconut yoghurt)
- 150g pure thick cream (optional)
- 1 tsp vanilla paste or extract
- Zest of half a lemon
Toppings
- Extra honey for drizzling
- Chamomile flowers for sprinkling (optional)
- Fresh or dried sliced lemon to decorate (optional)
Method
- Preheat your oven to 170 degrees celsius (338 Fahrenheit).
- In a large mixing bowl combine the honey, olive oil, lemon zest and vanilla, and whisk well until combined.
- Add the eggs and whisk until combined and smooth.
- Add the yoghurt and whisk again until smooth and combined.
- Fold in the flour, almond meal, baking powder, bi-carb soda and sea salt.
- Gently stir through the lemon juice until smooth.
- Pour the mixture into a pre-lined 20cm round cake tin.
- Bake for 50 minutes. Depending on your oven it may require a further 5 minutes.
- Remove from the oven and set aside to cool slightly.
- To make the yoghurt cream, fold together the yogurt, cream, vanilla and lemon zest and set aside ready to serve.
- Serve the cake warm with the yogurt cream, a drizzle of honey, and a sprinkle of chamomile flowers. Enjoy!
