Olive Oil Cake with Lemon

This cake is amazingly light, which makes it very easy to eat! Smothered in zingy icing, you will keep coming back to this one. Best enjoyed with a cup of tea and feet up.

Using a ring cake tin or a Bundt pan keeps the cake soft and moist and whisked egg whites give it a wonderful lightness. 

 
INGREDIENTS

Cake:

5 egg yolks
1/2 cup brown sugar
1/2  cup Cockatoo Grove Organic Extra Virgin Olive Oil
1/4 cup Cockatoo Grove Organic Lemon Zest Extra Virgin Olive Oil
Juice of one lemon
1 cup self raising flour
Zest of one lemon
4 egg whites
¼ cup castor sugar

Icing:

1 ½ cups icing sugar
Juice of one lemon
Lemon zest or coconut to garnish

 

METHOD:

Preheat oven to 180 degrees (conventional). Grease a 23cm cake ring dish. Line bottom and sides of pan with baking paper.

Using an electric mixer with the whisk attachment, whip the egg yolks with the brown sugar until it thickens. Combine the olive oil and lemon juice and with the mixer running on low, slowly add it to the yolk mixture. It may look slightly curdled at first but after a short period will appear smooth and silky. Add the sifted flour and lemon zest and gently fold into the yolk-olive oil mixture with a spatula.

Transfer olive oil-yolk mixture into a separate bowl and set aside. Clean the mixer bowl and whisk attachment.

Pour egg whites into the mixer bowl and using the whist attachment mix the egg whites until foamy. Slowly add the castor sugar and continue to whisk until soft peaks form. Gently fold egg white mixture into the olive oil-yolk mixture until just combined. Do not over-mix.

Transfer cake mixture into the prepared pan. Bake until toothpick inserted into the centre comes out clean, approximately 25-30 minutes. Let it cool for 10 minutes then remove from cake tin to cool completely.

Combine icing sugar and lemon juice. Spread over cake, letting it drip over the sides. Sprinkle coconut over the top and serve.