Olive Magazine

Feelgood bakes

Lemon, olive oil and chia sheet cake

I love using olive oil in place of butter in this beautifully grown-up take on a classic, zesty lemon cake. The chia seeds work like little sponges when soaked and help to bind the ingredients together in a similar manner to eggs. This guarantees a perfectly bouncy, moist cake made entirely from plants!

1 HOUR 30 MINUTES | SERVES 12 | EASY |

CAKE

extra-virgin olive oil250ml, plus extra for the tin2 tbsp2, zested, plus 2 tbsp of juice250mlº tsp320g350g11/2 tsp

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