A Festive Treat: Olive Oil Gingerbread Cake

This delicious Christmas gingerbread cake brings together our high-phenolic extra virgin olive oil, cosy Christmas spices and Greek yoghurt.

The natural antioxidants and polyphenols in the oil add a peppery richness, depth and aroma, while the oil keeps the cake incredibly moist. Topped with a honey, clementine glaze.

Ingredients

Dry ingredients
250 g self-raising flour
1 tsp baking powder
2 tsp ground ginger
1 ½ tsp ground cinnamon
1 tsp ground chai spices
½ tsp salt

Wet Ingredients
120 ml extra virgin olive oil
120g light brown sugar
120g molasses
2 large eggs, room temperature
1 tsp vanilla extract
120g Greek yoghurt
2–3 tbsp milk (to loosen batter)

Honey Glaze
2 tbsp honey
1 tsp warm water
Juice of 1 clementine

Method

1. Preheat the oven to 350°F (175°C).
2. Grease and line an 8-inch square pan.
3. Place all the dry ingredients in a bowl and mix together.
4. Place all the wet Ingredients in another bowl and whisk together. Do not overmix.
5. Pour the wet ingredients into the bowl of dry ingredients.
6. Add 2–3 tbsp milk and stir gently until the batter becomes smooth and pourable.
7. Pour into the cake tin and bake for 35-40 minutes. Test with a toothpick, it should come out clean.
8. Let the cake cool completely before poking holes in it with a toothpick.
9. Warm the honey gently with the clementine juice. Pour over the cake.
10. Dust with icing sugar to finish.