Citrus and Olive Oil Cake
A really moist citrus cake, soaked with a zesty stock syrup.
A no butter cake - still the calories of oil, but not the saturated fat!
Preparation time: 20 minutes Quantity: Serves 10-12 Cooking time: 45 minutes
Ingredients
200 ml /7 fl oz light olive oil
1 orange -zest and juice
1 lime -zest and juice
1 lemon- zest and juice
6 medium egg yolks
250g/ 8 oz self raising flour -sieved
150g/ 5 oz caster sugar
6 medium egg whites (from yolks above)
soak in syrup -
save 2 tablespoon of mixed juice from above
1 tablespoon sugar
1 tablespoons water
Method
- Beat the oil, zest, juice and yolks together
- Beat in the flour and sugar
- Meanwhile whip up the whites to soft peaks
- Gently stir in the whites to the olive oil mix
- Spoon in to a greased tin
- Bake in a preheated oven gas 4-5/180*c /380*f for 35-45 minutes or until cooked
- Cool slightly- skewer in some holes on top to allow the syrup to seep in
- For the syrup - bring the ingredients to the boil, simmer for 1-2 minutes and spoon on to the cake
Recommended cake tin- approx. size 7 inch