- 2 large eggs
- 2 limes, zest and juice
- 1/2 tsp pure vanilla essence
- 3/4 cup olive oil
- 1 cup Greek yoghurt
- 1 and 1/2 cups caster sugar
- 2 cups plain flour
- 2 teaspoons baking powder
- For the syrup:
- Juice of two limes
- 6 tablespoons caster sugar
- 3 tablespoons water
Preheat the oven to 170 degrees celcius. Line and grease a 23cm diameter cake tin with a removable base
Place the eggs, juice, zest, vanilla essence and olive oil in a large bowl and whisk by hand before adding the yoghurt, continue to whisk to remove any lumps.
Add all the dry ingredients (flour, baking powder and sugar) and stir until combined. Pour the batter into the prepared pan and bake for 50-60 minutes or until a skewer inserted comes out clean.
Start preparing the syrup 10 minutes before the cake is ready to come out of the oven. Place the juice, sugar and water and zest in a saucepan. Bring to the boil and simmer for 5-8 minutes or until it has reduced by half.
Remove the cake from the oven and place on a baking tray in the tin. Pour the syrup onto the warm cake, pierce some holes in the top of the cake with a skewer so the syrup can soak in.
Allow the cake to cool completely in the pan.
Serve at room temperature with Greek yoghurt or cream.