About this recipe:Give your favourite lemon cake a little Mediterranean twist! Try baking with extra virgin olive oil. Our Mediterranean cousins have been using this wonder oil in baking for centuries, to create the most delicious breads, cakes, biscuits and pastry.
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
Preheat the oven to 180 C / Gas 4. Line the bases of two 23cm cake tins with parchment.
Whisk 275g sugar and eggs together until fluffy and pale. Add the lemon zest and juice from 1 1/2 lemons. Stir in olive oil and milk. Fold in the flour and baking powder. Carefully divide mix between the two tins and smooth over tops.
Bake for around 45 minutes or until tops are firm and a skewer inserted in the middle comes out clean. Leave to cool in the tin, then turn out onto a wire rack.
Roll out fondant thinly on a worktop dusted with icing sugar, then cut out a circle to fit the top of the cake.
For the decoration, place the 1 tablespoon sugar and lemon zest from 2 lemons in a pan and heat gently until sugar caramelises and coats zest. Remove from pan and leave to cool and become crunchy.
To assemble cake, spread one cake with lemon curd, generously. Place other cake on top. Finish with the circle of fondant icing, and perch the crunchy caramelised zest in the middle.
This cake was wonderful. I left out the lemon curd and icing and used lemon icing instead (icing sugar and lemon juice). Topped it with strawberries.
This recipe also works if you replace the milk with soya milk. Wonderful. - 18 Jun 2012
I made this. I doubled up on ingredients and made it as one large cake instead of sandwich cake. Topped with lemon icing sugar mix. It was very moist and lemony and everyone loved it. Very easy to make especially using the trusty food mixer - 01 Jul 2015