I’m slightly obsessed with the Clementine and Olive Oil Cake. Using olive oil instead of butter lends the best texture to this amazing cake. Clementines always remind me of the festive season and this is such a fantastic way to enjoy them.
I’ve adapted this classic recipe to make it even more simple for a delicious bake to go alongside your Christmas pudding or for those moments in life when you just need a little bit of cake.
zest of 2 large clementines
4 large eggs
zest of 1 large lemon
160g coconut or brown sugar
100ml olive oil
175g ground almonds
2 tsp baking powder
2 tbsp yogurt (use coconut to keep it dairy free)
zest of 1 clementine
1 tsp freeze dried raspberries
Preheat the oven to 180°C
Grease and line a 20cm cake tin
Whisk the eggs, zest and sugar in a bowl. Add the olive oil and mix.
Fold in the ground almonds and baking powder
Spoon the mixture into the tin and bake for around 45 – 50 minutes.
Leave it to cool before decorating with yogurt, zest and freeze dried raspberries