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Honey, Extra Virgin Olive Oil & Lemon Cake - Zoe Bingley-Pullin

Spring on a plate. This zesty cake from Sydney nutritionist Zoe Bingley-Pullin is full of good fats and is made gluten-free quinoa flour.

The recipe can also be made into cupcakes if preferred and is delicious with a dollop of homemade vanilla bean yoghurt.

Tip: orange zest also makes a nice addition to this cake, simply add to batter when mixing.

Serves: 8-12

Pre: 10-15 minutes

Cooking: 25 minutes



250g honey

250ml EVO oil

1-2 lemons, juiced

Zest of 2 lemons

3 eggs

1 tsp. sea salt

250ml milk

200g quinoa flour, sifted

1 tbsp. baking powder

Lemon decoration

1 lemon, cut into thin slices

1 tbsp. EV olive oil

1 tbsp. Maple syrup

Vanilla yoghurt

200g full cream yoghurt

1 vanilla bean pod, seeds removed


Preheat oven to 180C. Cover a circular cake tin with baking paper.

In a large bowl mix together the honey, eggs and sea salt.

In a jug combine the olive oil, milk, lemon juice and zest and gently mix the mixture together.

Fold through the flour and baking powder and pour into the cake tin.

Cook for 20-25 minutes or until golden brown.

Mix together the yoghurt and vanilla bean, set aside.

For the lemon decoration, mix ingredients together in a bowl, place in a baking dish and bake for 15 minutes at 180C or until golden brown.

Once cake is cooked decorate with baked lemon slices and serve with a dollop of vanilla yoghurt on top.

Check out Zoe's eight-week programme on falling in love with food here:

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