This cake isn’t super duper healthy. However, by trading the butter for extra virgin olive oil and with the addition of chia seeds, it’s a healthier cake choice should you have high cholesterol or are consciously trying to follow a more Mediterranean diet for heart health (and many other) reasons.
- 3 large free-range eggs (room temperature)
- 1 cup granulated sugar
- Zest of 1 lemon & 3 limes
- Juice of 1 lemon & 3 limes
- 1/2 cup of milk
- 1 cup extra-virgin olive oil
- 2 1/2 cups self-raising flour
- 1 tbsp corn flour
- 1 tsp of powder
- 1/2 tsp of salt
- 3 tbsp of chia seeds
How to make it
- Preheat oven to 175 degrees Celcius. Using 2 bread tins, grease or add in bread tin parchment.
- Crack the eggs in a large mixing bowl and beat on medium-high for 3 mins. The eggs go nice and thick.
- Next add the sugar, lemon & lime zest, lemon & lime juice and milk and keep mixing until you get a smooth batter.
- Change the speed of the mixer to low and slowly add in the olive oil.
- In a large bowl, combine the flour, corn flour, baking powder, salt and chia seeds.
- Keep the mixer on super slow and careful add the flour mixture into the batter until it’s combined. Do not overmix it!
- Pour the cake mixture into the bread tins and bake for 30-35 minutes.
- Ovens do vary so keep an eye on it. Stick a skewer in and if it comes away clean it’s done.
- Keep it in the cake tin when to cool but on a wire cooling rack.
- Once the cake is removed, release it from the tin and store it in a cake tin. Enjoy!