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  Lemon olive oil cake

  
  
  • Posted by elimam
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  Print Recipe

  
  Lemon olive oil cake
  

  

  Prep Time

  15 minutes

  Cook Time

  60 minutes

  Servings

  people

  
  Ingredients

  • 275g caster sugar
  • 3 medium eggs
  • 1 ½ unwaxed lemons zested and juiced
  • 120ml extra virgin olive oil
  • 100ml milk
  • 275g plain flour sieved
  • 1 tablespoon baking powder sieved
  • 1 pack fondant icing

  Prep Time 15 minutes Cook Time 60 minutes Servings people Ingredients 275g caster sugar 3 medium eggs 1 ½ unwaxed lemons zested and juiced 120ml extra virgin olive oil 100ml milk 275g plain flour sieved 1 tablespoon baking powder sieved 1 pack fondant icing

  
  Instructions

  1. Preheat the oven to 180 C / Gas 4. Line the bases of two 24cm cake tins with parchment paper.

  2. Whisk 275g sugar and eggs together until fluffy and pale. Add the lemon zest and juice from 1 1/2 lemons. Stir in olive oil and milk. Fold in the flour and baking powder. Carefully divide mix between the two tins and smooth over tops.

  3. Bake for around 45 minutes or until tops are firm and a skewer inserted in the middle comes out clean. Leave to cool in the tin, then turn out onto a wire rack.

  4. Roll out fondant thinly on a worktop dusted with icing sugar, then cut out a circle to fit the top of the cake.

  5. For the decoration, place the 1 tablespoon sugar and lemon zest from 2 lemons in a pan and heat gently until sugar caramelises and coats zest. Remove from pan and leave to cool and become crunchy.

  6. To assemble cake, spread one cake with lemon curd, generously. Place other cake on top. Finish with the circle of fondant icing, and perch the crunchy caramelised zest in the middle.

  
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