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Olive oil cake

A cake recipe provided by organisers of the Canberra Olive Oil Show, where Rylestone Olives from the Central Tablelands took the top gong.

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Extra virgin olive oil cake

3/4 cup extra virgin olive oil, plus additional for greasing pan

1 large, juicy lemon

1 cup plain flour, with 2 tbsp removed

2 tbsp cornflour

5 large eggs, separated (reserving 1 white for another use)


3/4 cup, plus 1 1/2 tbsp sugar

1/2 tsp salt

Put the oven rack in the middle position in the oven and preheat the oven to 180C.

Grease a springform pan with some extra virgin olive oil. Line the bottom of the pan with greaseproof paper and lightly oil the greaseproof paper.

Measure out one cup of plain flour, remove two tablespoons and replace with two tablespoons of cornflour, mix together (the addition of cornflour results in a lighter cake).

Finely grate one and a half teaspoons of lemon zest and mix into the flour. Juice the lemon to extract one and a half tablespoons of juice, put aside.

Beat together the five egg yolks with half a cup of sugar in a large bowl with an electric mixer at high speed until thick and pale, about three minutes. Reduce the speed to medium and add the extra virgin olive oil and reserved lemon juice, beating until just combined (the mixture may appear separated). Using a wooden spoon, stir in flour mixture (do not beat) until just combined.

Beat four egg whites (you don't need the fifth) with half a teaspoon of salt in another large bowl with cleaned beaters at medium-high speed until foamy. Add quarter of a cup of sugar to the egg whites a little at a time, beating, and continue to beat until the egg whites just hold soft peaks, about three minutes. Gently fold one third of whites into the yolk mixture, then fold in the remaining whites gently but thoroughly.

Transfer the mixture to the springform pan and gently tap against work surface once or twice to release any air bubbles. Sprinkle top evenly with remaining one and a half tablespoons of sugar.

Bake until golden and a skewer inserted in the centre of cake comes out clean, about 45 minutes. Cool the cake in pan on a rack for 10 minutes, then run a thin knife around edge of pan and remove the side of the springform pan. Cool cake to room temperature before removing from the tin. Serve with raspberry coulis and whipped cream.