Olive and rosemary cake

Preparation : 25 minutes
Cook time : 45 minutes

Ingredients

SERVES 12 | (IN A 30cm LOAF TIN)

• 300g T45 flour
• 90g vegetable oil
• 250g unsweetened plant milk
• 100g soy yoghurt
• 14g baking powder
• 4g salt
• 25g acacia gum
• 100g green olives
• 1/2 tsp. dried rosemary

Preparation

1. In a large bowl, mix together the flour, salt, acacia gum, baking powder and dried rosemary.
2. Add in the oil, plant milk and soy yoghurt. Mix until a smooth batter has formed.
3. Drain the olives thoroughly, then add them to the batter.
4. Oil and flour a loaf tin (or a cupcake tin), then pour in the batter.
5. Bake at 185°C for around 50 minutes, or until a toothpick inserted into the centre comes out clean.
6. Remove the tin from the oven, and allow the cake to cool for around ten minutes before extracting it from the tin.
7. For an even spongier outer texture, wrap the cake in cling film while still warm.