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Lemon Olive Oil Poppy Seed Cake

Recipe by Iron Chef Shellie

A deliciously zingy, refreshing afternoon tea treat! Serves 10 - 12 slices.

  • 180ml Extra Virgin Olive Oil
  • 2 eggs
  • 1 lemon, zest finely grated and juiced
  • 280g Greek Yoghurt
  • 1 tbs poppy seeds
  • 330g caster sugar
  • 300g self-raising flour
  • Icing:
  • 160g icing sugar, sifted
  • 1 tbs lemon juice
  • poppy seeds to decorate
  1. Preheat oven to 160°C (140°C fan-forced).
  2. Place the oil, eggs, rind, juice, yoghurt, poppy seeds, and sugar in a large bowl and whisk to combine. Sift over the flour and stir until smooth, do not over mix.
  3. Pour into a lightly greased bundt tin and cook for 1 hour or until cooked when tested with a skewer. Set aside for 10-15 minutes to cool in the tin, then remove and place on a wire rack to cool completely.
  4. To make the icing, place the sugar and lemon juice in a small bowl and mix to combine. Spoon the icing over the cake and sprinkle with poppy seeds.
  5. Enjoy your lemon olive oil poppy seed cake with a cup of tea.

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