A light and fluffy cake with added nutrition from a melange of seeds. I used poppy, black sesame and black chia but you can use whatever you have to hand. Thanks to Whole and Heavenly for the inspiration.

3 eggs

1 Tbsp lemon zest

1/4 c lemon juice

1 tsp vanilla extract

1 c granulated sugar

1 c extra virgin olive oil

1/2 milk

2 c flour (I used spelt)

1 Tbsp cornflour

1 1/2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

3 Tbsp black seeds (poppy, sesame, chia)


1/2 c icing sugar

lemon juice

lemon zest

Preheat oven to 180C. Line a 20 cm cake with baking paper or spray a bundt tin.

In a large bowl whisk the eggs, zest, vanilla and sugar for about 5 minutes until frothy. Slowly drizzle in oil while whisking on low, then milk.

Sift in flour, cornflour, baking powder, baking soda, salt and seeds. Fold in until combined then pour into your cake tin.

Bake for 34-40 min until cooked through. Leave in the tin for 10 min before turning out onto a wire rack to cool completely.

Make the icing by mixing the icing sugar together with enough lemon juice to make a drizzling consistency. Pour over the cooled cake and sprinkle with zest.