serves
8-12
prep
15 minutes
cook
50 minutes
difficulty
Easy
serves
8-12
people
preparation
15
minutes
cooking
50
minutes
difficulty
Easy
level
Stream free On Demand
From The Garden
episode • The Cook Up with Adam Liaw • cooking • 25m
PG
episode • The Cook Up with Adam Liaw • cooking • 25m
PG
Ingredients
- 250 ml (1 cup) olive oil
- 250 g (1 cup) Greek yoghurt
- 3 eggs, lightly beaten
- 2 tsp vanilla extract
- ½ lemon, juice and zest
- 450 g (3 cups) cake flour or plain flour, sifted, plus extra for dusting
- 360 g (1½ cups) caster sugar
- 3 tsp baking powder
- pinch of sea salt
- 1 tbsp finely chopped garden herbs like rosemary and thyme
- 125 g (1 cup) frozen blueberries
- 5 rosemary sprigs, to decorate
- 5-8 dried or fresh edible flowers such as marigolds or nasturtium flowers, pressed, to decorate, optional
- 3-4 tbsp honey, warmed
Instructions
- Preheat the oven to 170ºC. Grease the base and sides of a 25-cm round cake tin with olive oil and line the base with baking paper.
- Place the olive oil, yoghurt, eggs, vanilla, lemon juice and zest in a bowl and whisk until well combined.
- Into a separate bowl, sift the flour, sugar, baking powder and salt. Sieve 2-3 times.
- Add the dry ingredients to the wet ingredients in two batches, stirring until just combined. Stir in the herbs.
- Dust the frozen blueberries in a little extra flour, then shake off the excess and very gently fold through the batter, taking care not to break them up or colour the batter too much.
- Pour the batter into the prepared tin and decorate the top by gently pressing in the rosemary sprigs and pressed nasturtium flowers. Bake for 50-55 minutes or until the top is golden and a skewer withdraws clean. Stand the cake in the tin for 10 minutes and then turn out onto a wire rack to cool.
- Using a pastry brush, gently glaze the top of the cake with the honey, taking care not to agitate the herbs and flowers on top.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
From The Garden
