Lemon Olive Oil Cake

Recipe by
Simon Johnson

Ingredients

Method

Ingredients

  • 2 Lemons, zested & juiced (see method below)
  • 2 cups Self Raising Flour
  • 0.5 cup Dominio Di Bagnoli Polenta White
  • 5 Kangaroo Island Eggs
  • 1.5 cups La Perruche Cassonade
  • 0.75 cups Pons Green Extra Virgin Olive Oil
  • icing sugar, to garnish

Method

  1. Preheat oven to 180C & line a 20cm cake tin with baking paper.
  2. Zest lemons using a grater or microplane, set aside zest. Juice lemons, discarding pith & seeds, set aside.
  3. Combine self raising flour, polenta and lemon zest in a medium size mixing bowl, stir to combine.
  4. Crack the eggs into a large mixing bowl, add sugar and whisk until the sugar dissolves into the eggs.
  5. Gently pour reserved lemon juice into the egg mixture & whisk gently before adding the olive oil. Continue whisking until the mixture thickens & emulsifies, until glossy.
  6. Gradually add the dry ingredients - (flour mixture) into the wet ingredients (egg mixture) whisk until combined and the cake batter is lump free & smooth.
  7. Pour batter into prepared cake tin and bake for 45-55 mins, until golden on top & cooked through. If the cake still jiggles at the centre, continue to cook for 5 min intervals until done.
  8. Remove cake from the oven and rest for 15 mins to cool, before dusting with icing sugar to serve.

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