Spring Lemon and Asparagus Olive Oil Cake with Honey Glaze
A delightfully moist olive oil cake studded with tender asparagus tips and bright lemon zest, finished with a sweet honey drizzle. This elegant springtime bake celebrates the season's finest produce in every slice.
Ingredients
- 200g all-purpose flour
- 150g caster sugar
- 3 large eggs
- 150ml extra virgin olive oil
- 100ml whole milk
- 2 tsp baking powder
- 1/4 tsp fine sea salt
- 2 lemons, zested and juiced
- 150g fresh asparagus tips, halved lengthwise
- 3 tbsp runny honey
- 1 tbsp warm water
- 1 tsp vanilla extract
- Icing sugar for dusting
Instructions
Preheat the oven to 180°C (160°C fan) and grease a 23cm round cake tin, lining the base with parchment paper.
Blanch the asparagus tips in boiling salted water for 90 seconds, then plunge into ice water and pat completely dry.
In a large bowl, whisk together the eggs and caster sugar until pale and fluffy, about 3 minutes.
Slowly drizzle in the olive oil while whisking, then add the milk, vanilla extract, lemon zest, and 2 tablespoons of lemon juice.
Sift the flour, baking powder, and salt into the wet ingredients, folding gently until just combined with no lumps.
Pour the batter into the prepared tin and arrange the asparagus tips on top, pressing them lightly into the surface.
Bake for 35-40 minutes until golden and a skewer inserted into the centre comes out clean.
While the cake cools for 10 minutes, whisk together the honey, warm water, and remaining lemon juice to make the glaze.
Turn the cake out onto a serving plate, drizzle with the honey glaze, and dust lightly with icing sugar before serving.
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