Fresh-Milled Lemon Olive Oil Cake

Ingredients

• 2 eggs
• 1/2 cup plain yogurt (full fat recommended)
• 130-140 g good-quality extra virgin olive oil
• 1/3 cup honey
• 1/4 cup granulated sugar
• Zest of 3 lemons
• Juice of 1 lemon
• 2 tsp baking powder
• 1 tsp baking soda
• Pinch of salt (to taste)
• 1/2 cup freshly milled kamut flour
• 1 cup freshly milled all-purpose flour blend (3/4 hard white wheat + 1/4 kamut, or your choice, soft white also works well). If measuring by weight, use 230 g total flour for both flours combined.

Instructions

1. In a large mixing bowl, combine the wet ingredients: eggs, yogurt, olive oil, honey, sugar, lemon zest, and lemon juice.
2. In a separate bowl, mix the dry ingredients: kamut flour, all-purpose flour, baking powder, baking soda, and salt.
3. Fold the dry ingredients into the wet ingredients by hand, mixing just until combined, do not overmix.
4. Let the batter rest (autolyze) for 10 minutes. This gives the fresh-milled flour time to fully absorb the hydration, which improves the texture of the finished cake.
5. Pour the batter into a greased 9-inch cake pan.
6. Bake at 350°F for 25-30 minutes, or until firm in the middle and a toothpick inserted comes out clean.
7. Let cool, then garnish as you like. A dusting of powdered sugar, some edible flowers, or your favorite berries all make lovely finishing touches.

Made with our organic, fresh-milled flours