This cake is the embodiment of spring on a plate. Light yet rich, perfumed with lemon and orange zest, made tender by olive oil instead of butter. It improves with time, becoming more fragrant each day.
Ingredients
- 200g all-purpose flour
- 150g caster sugar
- 3 large eggs
- 150ml extra virgin olive oil
- Zest of 2 lemons and 1 orange
- Juice of 1 lemon
- 1 tsp baking powder
- Pinch of flaky sea salt
- Powdered sugar for dusting
Preparation
- Preheat oven to 170°C. Oil and line a round cake tin.
- Whisk eggs and sugar until pale and fluffy — about 3 minutes.
- Slowly drizzle in olive oil while whisking continuously.
- Fold in flour, baking powder, salt, citrus zest, and lemon juice.
- Pour into the tin and bake for 40–45 minutes until golden.
- Cool in the tin, then dust with powdered sugar before serving.