Lime and Yoghurt Cake

INGREDIENTS

2 large eggs
2 limes, zest and juice
1/2 tsp pure vanilla essence
3/4 cup olive oil
1 cup Greek yoghurt
1 and 1/2 cups caster sugar
2 cups plain flour
2 teaspoons baking powder
For the syrup:
Juice of two limes
6 tablespoons caster sugar
3 tablespoons water

METHOD

Step 1

Preheat the oven to 170 degrees celcius. Line and grease a 23cm diameter cake tin with a removable base

Step 2

Place the eggs, juice, zest, vanilla essence and olive oil in a large bowl and whisk by hand before adding the yoghurt, continue to whisk to remove any lumps.

Step 3

Add all the dry ingredients (flour, baking powder and sugar) and stir until combined. Pour the batter into the prepared pan and bake for 50-60 minutes or until a skewer inserted comes out clean.

Step 4

Start preparing the syrup 10 minutes before the cake is ready to come out of the oven. Place the juice, sugar and water and zest in a saucepan. Bring to the boil and simmer for 5-8 minutes or until it has reduced by half.

Step 5

Remove the cake from the oven and place on a baking tray in the tin. Pour the syrup onto the warm cake, pierce some holes in the top of the cake with a skewer so the syrup can soak in.

Step 6

Allow the cake to cool completely in the pan.

Step 7

Serve at room temperature with Greek yoghurt or cream.