Olive and rosemary cake

INGREDIENTS

MAKES 12 SERVINGS

(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

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