Lemon olive oil cake with maple roast plums–sound good?
It’s soft but not too sweet, so makes a lovely breakfast, but it’s still decedent enough for a lovely dessert with the sweet roast plums and the super creamy coconut yogurt.
I also love it topped with warm and gooey berry compote and a drizzle of runny nut butter.
I hope you enjoy!
Much love, Niki xx
Gemma Hacking
I used wholemeal spelt flour and added poppy seeds. Lovely cake. Thank you.
Niki
Thanks Gemma! Happy you like xxx
Anna
Hello Niki!
Making this cake for a second time now as I had been thinking about it all week… a very beautiful cake thank you so much.
I replaced the two flour measurements with white wheat flour and it worked really well.
I also doubled the size of the recipe, used a standard cake tin and cooked it for 5 minutes longer and it was absolutely perfect.
Thank you again!
Anna
Niki
Amazing news Anna
So happy you like
Love
Niki xxx
Julia Hodgson
Hello Niki!
Another delicious looking cake! Please can I check whether you use either 50g of one type of flour or 100g of both kinds combined?
I’ve already tried your spiced apple crumble cake and have the caramelised banana cake in the oven as I type! We’ve been enjoying your main dishes too some are on repeat which is always a good sign (OM bar millionaires shortbread has been passed through the family!)
Thankyou!!
Niki
Hi Julia
so so happy you’re enjoying my recipes!
its either 50g of wholewheat or 50g (extra) for gf white.
hope you enjoy
love
niki xxx