- Posted by elimam
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| Prep Time | 15 minutes |
| Cook Time | 60 minutes |
| Servings |
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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
Ingredients
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Instructions
- Preheat the oven to 180 C / Gas 4. Line the bases of two 24cm cake tins with parchment paper.
- 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.
- 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.
- Roll out fondant thinly on a worktop dusted with icing sugar, then cut out a circle to fit the top of the cake.
- 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.
- 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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