There are days when you just want cake. Saturday was just such a day, and it seemed that every TV show did its very best to mention cake, or have cakes in it.

It was too hot to actually make any, but oh boy did I read about baking. Nigella’s Chocolate Hall of Fame in Feast went some way to assuage the cake craving. The photos on their own contain a month’s worth of calories.

To be honest, though, what I really wanted was Bakewell tarts, but I didn’t want to make pastry. See the above too hot comment.

Today was a lot cooler, so baking happened. I love lemon, and obviously I adore olive oil. The two together in a cake is a very good combination. A quick Google netted me this blog: http://www.olivetomato.com/greek-lemon-cupcakes-with-greek-yogurt-and-olive-oil/#ixzz3fhs9GtfG

The smell of fresh lemon zest hitting an olive oil laden batter is rather heavenly, so I made them, but with my own adjustments. Of course!

Lemon Cakes with Greek Yogurt and Olive Oil.

INGREDIENTS

2 cups flour (I used self raising)

4 teaspoons baking powder NO WAY. Ugh.

1/2 cup fine brown sugar

1 cup olive oil

200g thick Greek yogurt

2 eggs

Lemon juice from 1 ½ -2 lemons

Lemon zest from 2 lemons

1 tsp vanilla extract

1/2 tsp lemon extract

Lemon curd

DIRECTIONS

Preheat oven at 350 degrees F (180 degrees Celsius)

Line a muffin pan with muffin liners.

In a large bowl mix sugar and olive oil and whisk well.

Add the eggs and whisk again.

Add in the yogurt, zest, lemon juice and extracts and mix well.

Add the flour ½ a cup at a time to the batter while mixing.

Put a tablespoon of batter in each case, pop on a 1/2 tsp of lemon curd, then cover with more batter until just over 2/3 full.

Bake for 30 minutes, until risen and golden. (Toothpick test fail, as it hits lemon curd.)