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Olive Oil & Thyme Wreath Cake

INGREDIENTS

  • 1¼ cup plain flour
  • ⅔ cup granulated sugar
  • ½ tsp baking powder
  • ¼ tsp bicarbonate of soda
  • ¼ cup dried cranberries, plus extra for decoration
  • 1 tsp chopped fresh thyme leaves, plus extra for decoration
  • ¼ tsp fine sea salt
  • ⅔ cup LEON Picual Extra Virgin Olive oil
  • ½ cup Greek yogurt
  • 2 large eggs
  • 3 tbsp orange juice
  • Zest of one orange, plus extra for decoration
  • 1 ½ icing sugar, plus extra for decoration

METHOD

  1. Preheat your oven to 190⁰C and oil a 9” round cake tin, ring tin/bundt tin.
  2. Mix the dry ingredients (flour, sugar, baking powder, bicarb soda, cranberries, thyme and salt) together in a large bowl.
  3. Create a well in the flour mix and add olive oil, Greek yogurt and eggs. Whisk into the flour mixture.
  4. Add orange juice and zest and stir until completely combined and there are no lumps.
  5. Pour batter into prepared pan. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
  6. Whilst your cake is baking, make your icing sugar according to the on-pack instructions.
  7. Remove your cake from the oven and allow to cool for at least 10 minutes before drizzling with your icing sugar, extra orange zest and thyme.
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