Fresh sage, lemon rinds with a lemon glaze, lots of olive oil in a healthy tea cake of yogurt, oat and spelt flour that is not too sweet and practically guilt-free!
Course Cakes
Cuisine Mediterranean Fusion
Keyword Sage Lemon Tea Cake
Prep Time 15 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour
Servings 8servings
Equipment
13"x5" Loaf pan or 2 small
Ingredients
4Large Eggs
1cupPlain Yogurt
1/2cupRaw sugar
3/4cupOlive oil
1tbspLemon juice about 1 lemon
1 tspLemon zest plus a few strips for garnish
2tbspSage leaves chopped and a few for garnish
2cupsSpelt flour
1cupOat flour ground rolled oats
1tbspBaking powder
1tspBaking soda
1/2tspSalt
Glaze
1/4cupConfectioners sugar
1tbspLemon juice
Instructions
Preheat oven to 350.
Spray non-stick in a long loaf pan, fitted with a strip of parchment paper for easy removal.
In a large mixing bowl, whisk the eggs, sugar and oil until light and creamy. Whisk in the yogurt, zest, sage leaves.
Add both flour, baking powder, baking soda and salt. Whisk until the batter is well blended. Transfer to prepared baking pan.
Bake until tester comes out clean, about 40 - 45 minutes.
Glaze - Whisk together the confectionary sugar and lemon juice. Drizzle across the cake. Garnish with thinly sliced lemon rinds and a few sage leaves.