Tuscan Lemon and Thyme Olive Oil Cake

Tuscan Lemon and Thyme Olive Oil Cake
20th January, 2019

Given it's currently January here in the UK when I'm publishing this recipe then you know it's cold and damp and the summer seems to be an eternity away so I want something packed full of summer vibes

In terms of thyme; I prefer to use the lemon thyme variety but normal thyme will work just as well

Ingredients

5 egg yolks

4 egg whites

175g sugar

170 mls olive oil

2 Tbsp lemon juice

125g plain flour

Zest of 1 lemon

1 tsp thyme leaves, chopped

1 Tbsp sugar

Method

First pre-heat the oven to 190 C

Prepare the spring form tin by greasing the base with oil, placing a ring of baking paper on top and re-greasing the baking paper

In a large bowl, add the egg yolks and 100g of the sugar. Using an electric whisk, beat until creamy and pale and set to one side

In another clean bowl, add the egg whites and using an electric whisk, beat until soft peaks form and then quickly whisk in the remaining 75g of sugar and set aside

Mix together the oil and lemon juice and slowly add to the egg yolk and sugar mix. It'll look horrid but keep mixing until the lemon and oil is incorporated. Once done, stir in the flour, zest and chopped thyme and bring together until combined

Fold in the whisked egg whites and carefully incorporate as you want to keep the air

Spoon into the prepared spring form tin, sprinkle over with a Tbsp of sugar and then place into the oven for 30 minutes

Take out the oven and carefully place a spatula between the cake and tin to loosen the sides before removing the spring form tin edge and leave to cool on racking