GRAPEFRUIT + YOGHURT CAKE October 30, 2021
2 cups spelt flour
1 cup coconut sugar
2 tsp baking powder
2 tbsp grapefruit zest
1 cup plain coconut yoghurt
1/2 cup EV olive oil
2 Tbsp freshly squeezed grapefruit juice
1 tsp vanilla extract
Icing sugar to serve
Preheat oven to 180C and line a 22cm spring form baking pan with parchment paper.
In a large bowl, sieve together the flour, sugar, baking powder and zest. Whisk until well combined.
In a small bowl, whisk together the yoghurt, eggs, oil, grapefruit juice and vanilla. Using a spatula, fold the wet ingredients into the dry ingredients until combined.
Pour batter into prepared baking pan and smooth out the top.
Bake for 30-35 minutes, until a tooth pick inserted into the middle comes out clean.
Remove from oven and allow cake to cool in pan for 10 minutes.
Transfer to a wire rack to cool completely before dusting with icing sugar using a fine mesh sieve.