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Lemon Olive Oil Cake
By Kate Miller
If you had never used olive oil to bake cakes or tasted lemon olive oil cake, then you don't know what you're missing. Olive oil is not only a healthier alternative to butter and margarine, but it also produces incredibly delicious moist cakes.
I made olive oil lemon cake twice over summer and it was a BIG hit! This beautiful cake carries an aromatic lemony citrus scent and has a soft tender texture that's simply irresistible! Serve it on its own, or as a dessert with balsamic macerated strawberries and fresh cream for real indulgence.
The cake keeps amazingly well for 3-
Lemon Olive Oil Cake Recipe
Ingredients
125g (1 cup) plain flour, sifted
finely grated rind of 1 large lemon
5 eggs yolks
4 egg whites
⅛ teaspoon salt
200g (¾ cup) caster sugar
175ml (¾ cup) olive oil, extra virgin or regular
juice of half large lemon
How to make lemon olive oil cake
1. Preheat your oven to 180˚C or 350˚F. Grease a 24cm (9 inch) springform cake tin, line the bottom with baking parchment. Grease again.
2. Place lemon rind and flour in bowl; mix.
3. In a separate bowl, beat egg yolks with 140g (½ cup) of the sugar with an electric beater until you get a pale and thick consistency.
4. Gradually pour in olive oil and lemon juice (the mixture may appear curdled). Lightly fold in the flour with wooden spoon or large rubber spatula until just combined.
5. Place 4 egg whites and salt into a clean bowl. With clean beaters, whisk the egg whites until holding soft peaks.
6. Gradually add the remaining sugar. Beat, until the whites hold a peak.
7. Carefully fold a bit of the egg whites through the other mixture, then add the remainder and mix through gently.
8. Pour the mixture into the cake tin. Knock the edge of the tin lightly against work surface to release any trapped air bubbles.
9. Bake in the preheated oven for 40-
10. Allow the cake to cool for 10 minutes before remove outer rim of springform tin.
11. Leave to cool completely. Carefully remove tin base and parchment. Serve.
