If you don’t have a bundt tin, just use a normal cake tin!
180ml olive oil
280g Bio Greek Yoghurt
2 tbsp lemon juice
110g caster sugar
180g raw honey
80g dessicated coconut
225g Twajenga spelt or wholewheat flour, sieved
3 tsp baking powder
125g icing sugar
2 tblsp freshly squeezed lemon juice
50g flaked almonds
A few dried rose petals
Preheat your oven to 150 degrees. Grease a 22cm round bundt tin or normal cake tin. Break the eggs into a big bowl. Add the oil, yoghurt, lemon juice, sugar and honey and mix well with a whisk.
Add the dessicated coconut, flour and baking powder, and whisk to combine. It might look lumpy – that will be the coconut!
Pour the mixture into the prepared tin, and bake for 40 – 45 mins or until an inserted skewer comes out clean. Remove the cake from the oven and allow it to cool in the tin completely.
To make the glaze, mix the icing sugar with the lemon juice, until you have a smooth glaze. Gently pour this over the cake and allow it to drip down the sides of the cake. Garnish with the flaked almonds and rose petals.
Wine pairing: Hesketh Bright Young Things Sauvignon Blanc
Photo credit: Jacquie Mwai (@j.mwai)
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