This is the perfect cake recipe to accompany your afternoon tea. When choosing the Olive Oil for the cake, choose one that is a mild-medium intensity with fruity notes or opt for one of our fruit flavored olive oils such as Meyer Lemon Olive Oil.
1 1/4 Cups all purposed flour divided
1/4 Cup cornmeal
2 tsp Baking Powder
1/2 tsp Salt
3/4 Cup light brown sugar
1/3 Cup Extra Virgin Olive Oil (Mild-Medium Intensity or Flavored Fruit Fused Olive Oil)
2 tbps Cointreau (optional)
1 tsp Vanilla extract
2 Large eggs at room temperature
7 oz Lowfat greek yogurt
2/3 Cup fresh or frozen blueberries
3 tbsp Lemon juice
2 tbsp Light brown sugar
1 tbs Cointreau
Preheat oven to 350 degrees Ferenheit. Grease & flour 9 x 5 inch loaf pan.
Sift together 1 cup plus 3 tbs flour cornmeal, baking powder, salt in bowl. Beat brown sugar, olive oil, cointreau and vanilla in separate bowl and mix until smooth. Beat in eggs. Alternatively add flour mixture & yogurt to egg mixture & yogurt to egg mixture until well combined.
Toss blueberries with remaining 1 tbsp flour & fold into batter. Pour into prepared pan & bake 70 minutes.
Whisk together all ingredients in small bowl. Unmold cake and poke top all over with wooden skewer. Brush cake with glaze. Cool and serve.