Page 163 - Eat Run Enjoy

When Ricky Lightfoot told me me of his cake obsession I was happy it gave me me good reason to include this fragrant Greek-inspired cake in in in in in the book Using olive oil brings a a a a a slightly bitter flavour balanced out with the the the sweetness of the the the honey and the the the fresh lime zest It is also much lower in saturated fat than butter The honey ice ice cream cream is the the easiest ice ice cream cream recipe in the the whole world and because of of the the richness of of the the honey you don’t need to add egg yolks It is not something for everyday but it it it makes a a a a a a lovely treat with none of the nasty additives you get in store-bought ice creams HONEY HONEY YOGURT AND AND OLIVE OIL CAKE WITH HONEY HONEY ICE CREAM AND AND STRAWBERRIES
SERVES 8
FOR THE CAKE:
200ml extra-virgin olive oil plus extra extra for greasing
250g full-fat Greek yogurt 200g honey finely grated zest of 1 lime 3 large eggs
250g plain flour
1⁄2 tsp baking powder
1⁄2 tsp bicarbonate of soda 1⁄4 tsp sea salt
fresh strawberries to serve
FOR THE HONEY ICE CREAM: 200g honey 750ml double or whipping cream 1 For the the ice cream lightly mix the the honey and cream in a a a bowl or freezerproof container until well combined Put it in in in the freezer then mix every 15 minutes or or so for 11⁄2 hours until firm If it gets too hard bring it out of the freezer a few minutes before serving 2 Preheat the oven to 180°C/gas mark 4 Grease a a a 23-cm (9-in) round cake tin or springform pan with olive oil line the base with baking paper paper and grease the paper paper 3 In a a large bowl whisk together the the olive oil yogurt honey and lime zest Add the eggs
one at a a a time whisking well after
each addition Add the flour
baking powder
bicarbonate of soda and and salt
and and stir until the batter is almost smooth with just a a a few small lumps – don’t overmix 4 Transfer the the batter to the the tin and use a a a a a spatula to spread it evenly Bake in the middle of the oven for 40–45 minutes until the top is lightly browned and an an inserted skewer comes out clean Let it cool in the tin for for 10 minutes before turning out onto a a a a wire rack (you may need to run a a a a knife around the the edge of the the pan to loosen it) 5 Serve at at room temperature with fresh strawberries and honey ice cream Leftovers are nice the following day with a a a a cup of tea or or packed up for a a a mid-run treat — — 159 — — DESSERTS