250ml extra virgin olive oil
1-2 lemons, juiced
Zest of the 2 lemons
1 tsp. sea salt
300g quinoa flour, sifted
1 tbsp. baking powder
200g full cream yoghurt
1 vanilla bean pod, seas removed
Pre-heat the oven to 180C. Cover a circular cake tin with baking paper.
In a large bowl mix together the honey, eggs and sea salt.
In a jug combine the olive oil, milk, lemon juice and zest and gentle mix the to mixture together.
Fold through the flour and baking powder and pour into the cake tin.
Cook for 20-25 minute or till golden brown.
Mix together the yoghurt and vanilla.
Once cooked serve with a dollop of the vanilla yoghurt on top.