Olive oil citrus cake
makes 20cm cake
This recipe was adapted from a cake served at Quickenberry Lodge in the Wairarapa, using Olives NZ's extra virgin olive oil. To read about Warren's foodie journey through the region, click here.
Ingredients
| ⅔ cup | Caster sugar |
| 3 | Eggs, separated |
| 1 | Lemon, zest and juice (Main) |
| 2 | Clementines, or 1 orange, zest and juice, plus extra clementine segments for serving |
| ½ tsp | Vanilla paste, or the seeds from ½ vanilla bean |
| ⅔ cup | Flour |
| ⅔ cup | Semolina flour |
| 160 ml | Extra virgin olive oil (Main) |
| 1 pinch | Salt |
| 1 bowl | Greek yoghurt, mixed with mascarpone to serve |
Directions
- Grease and line a 20cm round springform cake tin. Heat oven to 170C.
- Beat caster sugar with 3 of the egg yolks and 1 egg white (reserve the other 2 whites for step 4), until pale and ribbony.
- Stir in lemon and orange zest and juice and vanilla paste.
- Sift in both flours, and fold in to incorporate. Slowly fold in the oil to form a smooth batter.
- Beat the remaining egg whites with a good pinch of salt to form stiff peaks. Gently fold into the batter, a spoonful at a time.
- Pour into the prepared tin and bake for 40 minutes until golden and firm to touch.
- Remove from tin, leave to cool and serve with a yoghurt and mascarpone cream and clementine segments.