Cook: 30 - 40 minutes

Serves: 8 - 10

f you can’t find arbequina oil, use a Spanish extra virgin olive oil (unfiltered if possible) labelled “mild and fruity”. Oil from Italy, Greece and Tunisia tends to be a bit too grassy and bitter for cake and ice cream. Keeps 3 days in an airtight container. Freeze 3 months. It is delicious with my arbequina olive-oil ice cream — you’ll find the recipe here.

Method

Preheat your oven to 180°C. Lightly oil a 23cm spring-form or loose-bottomed cake tin and line the base with baking parchment.
Put the eggs, yolk, sugar, salt, lemon zest and juice in the bowl of a stand mixer fitted with a whisk, or in a medium bowl if using hand-held electric beaters. Beat until the mixture is pale and fluffy and has tripled in volume, about 4 minutes.

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Topics:

dairy dessert

Ice cream recipe

Chanukah recipe

Ingredients

Name: Lemon olive oil cake
Prep time: 10 min
Cook time: 30 min
Yield: 8 - 10
Ingredients: Oil for greasing the cake tin; 4 large eggs, plus 1 extra yolk; 200 g golden caster sugar; ½ tsp fine sea salt; 1 lemon, finely grated zest and 2 tbsp lemon juice; 225g plain flour; 235ml fruity extra-virgin olive oil; To serve: Arbequina olive oil ice cream or vanilla ice cream

Oil for greasing the cake tin
4 large eggs, plus 1 extra yolk
200 g golden caster sugar
½ tsp fine sea salt
1 lemon, finely grated zest and 2 tbsp lemon juice
225g plain flour
235ml fruity extra-virgin olive oil
To serve: Arbequina olive oil ice cream or vanilla ice cream