Mt Barney Blog

Recipe - Yogurt and olive oil cake

Thursday, June 01, 2017

We use local produce – eggs from Ayton Farm, extra virgin olive oil from Scenic Rim Olives and Scenic Rim 4 Real yogurt.

You can’t get more local than that!

Did you know that you can also purchase all this local ingredients at Mt Barney Lodge? There are cake tins in the huts and homesteads …. so don’t forget to BYO strawberries and cream for topping!


3 eggs

1 ½ cups caster sugar

250g natural yogurt

250 ml olive oil

2 cups self-raising sugar

Icing sugar for dusting


Preheat oven to 160C. Grease and flour a 27cm spring-form baking tin.

Beat the eggs and sugar until pale. Stir in the yoghurt and olive oil.

Add the flour and mix well.

Pour the mixture into the greased and lined cake tin.

Bake for about 1 hour, or until a skewer inserted into the cake comes out clean.


Serve the cake hot or at room temperature, dusted with icing sugar, with strawberries and cream.


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