by Jason Roberts
INGREDIENTS5 eggs separated
2 egg whites
¾ cup caster sugar
1 teaspoon grated orange rind
1 teaspoon grated lemon rind
½ cup Sauterne Wine
½ cup Extra Virgin Olive Oil (we recommend Nothin' But Olives Mild EVOO)
1 cup plain flour, sifted
METHODPre heat oven to 185°C.
Lightly oil the inside of a 24cm round cake, Place the cake tin over a piece of Glad baking paper, tracing a line around the base of the tin leaving a mark on the paper, remove tin and cut away the circle, and then placing in the base of the cake tine
Cut strips the depth of the tin to cover the sides, leaving no gaps
With an electric mixer, beat egg yolks with half the amount of sugar, until pale.
Add orange and lemon rind, along with the Sauterne and olive oil and mix to combine. Fold through sifted flour gently.
In a clean bowl, beat the egg whites with the remaining sugar until soft peaks are formed, gently fold through the cake batter a third at a time till all is incorporated.
Pour the batter into prepared cake tin, and bake for 20 minutes.
Reduce oven temperature to 160°C and bake for a further 20 minutes.
Turn the oven off, and cover the cake with a piece of Glad baking Paper. Allow to cool in the oven for approximately 10 minutes.
Once cake has cooled, remove from the tin and invert on a clean surface.
Decorate with Fresh Raspberries and Icing Sugar.