Lemon Olive Oil Cake
A Perfect Winter Treat!
[Styling: @kateflowerfood]
[Photo: @harrietharcourt]
Ingredients
300g caster sugar
Zest 2 lemons
3 large free range eggs
300ml Great Southern Groves EVOO
300ml full cream milk
75ml lemon juice
200g plain flour (or plain gluten-free flour)
100g desiccated coconut
100g almond meal
4 tsp baking powder
Pinch salt
Preparation
Preheat oven to 180C.
Rub lemon zest into the sugar.
Add eggs to the sugar and zest.
Beat until thick and creamy.
Add oil, milk and lemon juice and combine gently.
Whisk the dry ingredients together.
Fold through the wet mix until just combined.
Pour into a lined 20cm round spring form cake tin and bake for 40 minutes or until a skewer comes out of the center clean.
Dust with icing sugar or finish with lemon icing (see below).
Decorate with berries, nuts or fresh flowers as shown.
Lemon Icing: Combine 2 cups of icing sugar with the juice of one lemon. Whisk until smooth and pour over cooled cake.
Find more incredible sweet and savoury recipes by Great Southern Groves here, or visit their instagram.
Pumpkin Hummus
[Styling: @kateflowerfood]
[Photo: @harrietharcourt]
INGREDIENTS
HUMMUS
1 x 400g tin chick peas, rinsed and drained
2 cup roasted pumpkin, hot from the oven
1 garlic clove, chopped
2 tbsp tahini
1/2 cup Great Southern Groves Extra Virgin Olive Oil
6-7 tbsp lemon juice
1 tsp each ground cumin, coriander, turmeric
Add salt, ground chilli and sumac to taste
TOASTED SEEDS and NUTS
1 cup each, pepita, sunflower seeds, slivered almonds
1/4 cup sesame seeds
1/4 cup Great Southern Groves Extra Virgin Olive Oil
1 tsp salt, smoked paprika, turmeric
GREEN OIL
1/2 cup Great Southern Groves Extra Virgin Olive Oil
1 cup coriander leaves & 1/2 cup mint leaves
1/2 lemon, juiced 1 garlic clove
Salt to taste
METHOD
HUMMUS
Place all ingredients, apart from salt and chilli, into a food processor or blender and process until smooth.
Adjust to taste with salt, chilli and lemon juice.
Add a little warm water if it’s too thick and serve immediately.
You can reheat gently in the microwave if you need to, or serve hummus cold.
Sprinkle with Sumac to finish.
TOASTED SEEDS and NUTS
Preheat oven to 180C.
Place ingredients on a large baking tray, toss to coat, then flatten and cook for around 15 minutes, stirring in 5 minute intervals, until toasted and aromatic.
Scatter over Pumpkin Hummus, on salads or eat as a snack on its own.
GREEN OIL
Using a blender, food processor or mortar and pestle, process ingredients to a rough loose paste.
Serve drizzled over the Pumpkin Hummus.
Find more incredible sweet and savoury recipes by Great Southern Groves here, or visit their instagram.
