While browsing through food blogs, I come across many interesting recipes that I bookmark for the future, only to promptly forget all about them the next day. And then I come across some recipes that once seen, keep themselves alive in my sub-conscious, imploring me from time to time to have a go at them!! Today's post is about one such recipe!
I first came across this cake on Peter's blog - one of the most popular travel and food blogs from Australia!! Incorporating all his favourite ingredients - lime, olive oil and Greek yoghurt, it struck a chord with his Greek roots and he called it his "happy cake". And that's how it got stuck in my head!!
So, when a lone lime appeared on the tree in my mother's garden, I thought of the "happy cake". When I saw Donna Hay make a lemon and yoghurt cake, I thought of the "happy cake". When Masterchef Aussie contestant, Debra, made lime and ricotta cakes, I thought of the "happy cake". And finally, when I spied a whole bunch of green limes at the vegetable stall, I knew the time had come to make the "happy cake"!!
Simplicity is elemental to this cake and it all starts with how easy it is to make it. It follows the quick and fuss-free technique of simply mixing the wet ingredients into the dry. To up the lime quotient, instead of the usual lime-sugar frosting, this recipe uses a sprinkling of sugared lime zest!!
While making the cake, I did wonder on how the cake would deliver on two fronts. I wondered if the flavour of the limes would shine through or would it get lost like when I had made this lemon loaf cake. I was sceptical about the use of olive oil too. Having only worked with sunflower oil that doesn't have a discernible taste or smell, I wondered if the olive oil would come on too strong and dominate.
And this cake outperformed on all counts. It may sound cliched, but in this cake, the flavours just burst through from the first bite you take. The olive oil is distinctive, not dominant and compliments the lime. But, the flavour that dominates is the lime, unabashed and uninhibited!!
The sugared lime zest does its extra bit in terms of flavour, texture and colour. It is what makes this cake fresh and zesty and will make your taste buds dance!!
A slice of this cake will conjure up images of green grass and wild flowers, of picnic baskets and delightful company and most importantly, of easy-going conversation and exuberant shouts of laughter!! Yes, this is a happy cake!!
Lime and Olive Oil Cake
Recipe, reprinted with permission, from the blog, Souvlaki for the Soul'
makes one 8-inch round cake
- 1 cup Greek yoghurt or hung curd
- 1/3 cup olive oil
- zest of one lime
- 1/4 cup lime juice
- 2 eggs
- 1 cup caster sugar
- 1 3/4 cup plain flour, sifted
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- Pre-heat the oven to 180 deg C. Grease and line your baking tin.
- In one large bowl, combine the yoghurt, olive oil, lime juice, eggs and lime zest.
- In another bowl, mix the flour, baking powder, salt and caster sugar.
- Pour the wet ingredients over the dry ingredients and mix until just combined. Do not overwork the batter.
- Pour the batter into the baking tin and bake for 45-50 mins or until the top has browned and a skewer comes out clean.
- Leave it to cool for 10 minutes and then invert on to a wire rack to cool completely.
- Once cooled, sprinkle with sugared lime zest (combine one tablespoon of lime zest with two tablespoons of sugar)