Lemon and Olive Oil Cake February 23, 2019March 21, 2019 These little cakes are dense, moist and rich with lemon. You could add in a few teaspoons of finely chopped thyme for a variation on the theme (deleting the yuzu and orange blossom) or for something more decadent, add a lemon syrup icing. Try use organic where possible, but especially with the lemons as you are grating the skin into the wet mix, and you don’t want to be adding in a chemical wax with this. If you can’t source organic lemons, just wash and scrub vigorously with a damp tea towel to remove as much as you can. Delicious with an afternoon earl grey tea, served with the thinnest slice of lemon. Beat | 300 gm castor sugar and 3 organic eggs together until pale and fluffy in a large bowl. In a jug | gently stir 1 cup olive oil, 1 cup organic milk, the juice and rind of 3 organic lemons, 1/2 tsp orange blossom water and (optional) 1 tsp Yuzu lemon juice (bought from Japanese grocers). Stir | this wet mix into the egg mix and then fold in gently 2 cups wholemeal self raising flour. Pour into loaf tins and bake at 180 degrees between 12-25 minutes depending on the size of the loaf. You can bake these in muffin trays for little round cakes also, whatever you have on hand, just keep an eye on them and adjust the time. Then leave to rest in the tins once baked (should be golden brown on top and a skewer should come out clean when inserted) and then turn out to cool further. Serve with natural yoghurt.