Raspberry and Olive Oil Yoghurt Cake with a Lemon Poppyseed Glaze

Monday, 18 March 2013

Happy Birthday Justice Kirby! I made this cake for you!

Justice Michael Kirby is (in my opinion, anyway) a rock star in the legal world, and my all time favorite judge. Yes, I have a favorite judge. This may or may not be due to the fact that when I met him, he cuddled me and told me to "stir shit up". Not even kidding, and it was a very proud moment for me. Anyway, it is his birthday today! He turned 74. And although I would love to bake him a cake, I actually made this in my procrastination from uni work today. But we can always pretend!

It turned out a bit Christmassy! I was originally going to leave it as a plain white glaze, but I thought poppyseeds might be a nice touch. Plus I love them. Plus they were just sitting there. Anyway, the poppyseeds and white icing didn't look very nice in the end by themselves, so I added the raspberries, but it still looked strange, and then I added the lemon zest, and then I decided why not, and put on the mint leaves as well. Feel free to omit the poppyseeds for a plain white icing, or tint it whatever colour you like! Pink would be very cute. 

Raspberry and Olive Oil Yoghurt Cake with a Lemon Poppyseed Glaze
Makes a 23cm cake or a large bundt cake

Raspberry Olive Oil Yoghurt Cake
  • 1 cup olive oil
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 cup Greek yoghurt
  • 1 1/2 cups self-raising flour*
  • 1/2 cup whole wheat flour*
  • 1 cup frozen raspberries
  1. Preheat the oven to 170C. Grease your cake tin, and if you're using a standard tin  line with baking paper. 
  2. Beat the olive oil and sugar together. 
  3. Add the eggs one by one, beating well after each addition.
  4. Add the yoghurt.
  5. Fold through the flours - be careful not to over beat, it's fine if it's a little lumpy.
  6. Fold in the berries, and then pour into the prepared cake pan.
  7. Bake for 1 hour and 15 minutes until a skewer stuck in the middle comes out clean. If the cake is browning too quickly, cover with a piece of foil. Remove and cool before icing.
* I ran out of self-raising flour and only had whole wheat (self raising), so I put that in. It still tasted delicious, but feel free to just use 2 cups of self-raising!

Lemon Poppyseed Glaze
  • 1 egg white
  • 1/2 cup icing sugar
  • 1 tbsp lemon juice
  • 1 tbsp poppyseeds
  1. Beat egg whites with sugar until stiff peaks form. Add in the lemon juice and the poppyseeds.
  2. Pour over the cake and leave until set.

Serve and enjoy! Pretend it's healthy if you like, with its yoghurti-ness! It isn't, really, but I've never been one for pretending treats are healthy - that's why they're treats! (: And Happy Birthday, Kirby J! 

xx gee


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