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Olive Oil, Rosemary + Yoghurt Cake

By Meg Yonson

I Quit Sugar - Olive Oil, Rosemary + Yoghurt Cake recipe
  • 12 slices servings
  • Prep - 10 mins
    Cooking - 30 mins
  • Total - 40 mins
I Quit Sugar - Olive Oil, Rosemary + Yoghurt Cake recipe

Adding rosemary and olive oil to this cake gives a nice combination of sweet and savoury.  

Servings: 12 slices
Preparation: 10 mins
Cooking: 30 mins

Tags: , , , , , , , ,

Ingredients

  • 2 cups almond meal.
  • 1 cup brown rice flour.
  • 1 1/2 teaspoon baking powder.
  • 1/2 teaspoon baking soda.
  • pinch of sea salt.
  • 2 sprigs of rosemary, leaves removed and finely chopped.
  • 1/2 cup full-fat natural yoghurt.
  • 1/2 cup good quality extra virgin olive oil.
  • 2 tablespoons lemon juice + zest from 1/2 a lemon.
  • 3 eggs.
  • 2 tablespoons rice malt syrup.
  • coconut flour, for dusting (optional).

Directions

1. Preheat oven to 180ºC / 350ºF / Gas Mark 4 and grease or line a loaf tin with baking paper

2. Whisk together the eggs, olive oil, lemon juice and yoghurt. Add in the remaining dry ingredients and fold through.

3. Pour mixture into the prepared loaf tin and place in the oven. Bake for 30 minutes until a skewer inserted in the middle of the loaf comes out clean.

4. Once cooked, remove from the oven and allow to cook slightly before slicing. Serve with a slather of butter and dusting of coconut flour if you like.


Note

Dairy-free option: Replace yogurt with coconut cream.

Do you need both the baking powder and baking soda? Nope, you can just use baking powder if you wish, we’ve used both to give this bread a bit more of a rise.

I Quit Sugar - Olive Oil, Rosemary + Yoghurt Cake recipe.

Adding rosemary and olive oil to this cake gives a nice combination of sweet and savoury.

Ingredients

  • 2 cups almond meal.
  • 1 cup brown rice flour.
  • 1 1/2 teaspoon baking powder.
  • 1/2 teaspoon baking soda.
  • pinch of sea salt.
  • 2 sprigs of rosemary, leaves removed and finely chopped.
  • 1/2 cup full-fat natural yoghurt.
  • 1/2 cup good quality extra virgin olive oil.
  • 2 tablespoons lemon juice + zest from 1/2 a lemon.
  • 3 eggs.
  • 2 tablespoons rice malt syrup.
  • coconut flour, for dusting (optional).

Directions

1. Preheat oven to 180ºC / 350ºF / Gas Mark 4 and grease or line a loaf tin with baking paper

2. Whisk together the eggs, olive oil, lemon juice and yoghurt. Add in the remaining dry ingredients and fold through.

3. Pour mixture into the prepared loaf tin and place in the oven. Bake for 30 minutes until a skewer inserted in the middle of the loaf comes out clean.

4. Once cooked, remove from the oven and allow to cook slightly before slicing. Serve with a slather of butter and dusting of coconut flour if you like.

Note

Dairy-free option: Replace yogurt with coconut cream.

Do you need both the baking powder and baking soda? Nope, you can just use baking powder if you wish, we’ve used both to give this bread a bit more of a rise.

I Quit Sugar - Olive Oil, Rosemary + Yoghurt Cake recipe.