Ingredients

• 175 ml smooth fruity Extra Virgin  Olive Oil (we recommend Caroli Monte Del Duca)
• 5 large eggs
• 175g caster sugar
• 125g plain flour
• Juice of 1 lemon
• Zest of 2 lemons
• 1/4 tsp salt
• Icing sugar to sieve over the top

Method

Pre heat oven to 180C (160 C fan) and line a 20cm tin with a disc of non stick baking parchment.

Separate the eggs and the yolks ( take care not to get any yolk in the whites and use a clean  bowl and whisk later to whisk).

Whisk the egg yolks with 100g of the sugar until pale and thick.

Mix the olive oil with the lemon juice in a jug and pour slowly into the egg yolks while whisking. Gently fold in the flour, lemon zest and salt with a metal spoon or spatula.

Whisk the whites in a separate clean bowl and clean whisk to soft peaks at high speed then sprinkle in the remaining sugar a teaspoon at a time, whisking continuously.

Gently fold the whipped whites into the olive oil and yolk mixture until just combined (do not over mix or the cake with be tough).

Pour the mixture into the prepared tin and bake for 30 mins until a skewer or cake tester comes out clean when pricked in the centre.

Leave for 10 minutes to cool in the tin then remove to a wire rack.  Dust with icing sugar when cold.