LEMON OLIVE OIL CAKE
Ingredients
1 cup plain flour (cake flour, not self-rising)
finely grated rind of 1 large lemon
5 large eggs (separate the eggs, and keep 1 white to use in another recipe)
3/4 cup caster (superfine granulated) sugar
3/4 cup olive oil
Juice of half large lemon
Method
Preheat the oven to 350F. Grease a (9 inch) springform cake pan, line base with baking parchment and grease again.
Mix the lemon rind into the flour. In another bowl, beat the egg yolks with 1/2 cup of the sugar with an electric beater until the mixture is pale and thick. Gradually pour in the olive oil and lemon juice (don’t worry if the mixture looks curdled at this stage), then lightly fold in the flour.
Wash the beaters thoroughly in hot water with detergent, then place the 4 egg whites and a pinch of salt into a clean bowl and whisk until holding soft peaks. Gradually add the remaining 1/4 cup of sugar, continuing to beat, until the whites hold a peak.
Carefully fold a little of the egg whites through the other mixture, then add the remainder and mix through gently.
Pour the batter into the pan and knock the edge of the pan lightly against the kitchen counter to disperse any trapped air. Bake for around 45 minutes until risen and golden, and a fine skewer comes out clean. Let cool for 10 minutes, remove outer rim of springform pan, then leave until cake has cooled completely. Carefully remove pan base and parchment.
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