Dessert

Olive oil cake with glace fruit

Name: Olive oil cake with glace fruit
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 8
Ingredients: 1 cup (250ml) extra virgin olive oil, plus extra to grease; 3/4 cup (110g) plain flour; 2 1/2 teaspoons baking powder; 1/2 cup (90g) fine semolina*; 3 eggs, plus 6 egg yolks; 1 cup (220g) caster sugar; 1/4 cup (60ml) amaretto liqueur; Icing sugar, to dust; Glace tangerines*, to serve; Melted chocolate, to serve

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Ingredients (10)

1 cup (250ml) extra virgin olive oil, plus extra to grease
3/4 cup (110g) plain flour
2 1/2 teaspoons baking powder
1/2 cup (90g) fine semolina*
3 eggs, plus 6 egg yolks
1 cup (220g) caster sugar
1/4 cup (60ml) amaretto liqueur
Icing sugar, to dust
Glace tangerines*, to serve
Melted chocolate, to serve

Method

1.

Preheat the oven to 170°C. Grease a 27cm springform pan with a little extra oil and line the base with baking paper.
2.

Sift flour and baking powder into a bowl, then stir in semolina and a good pinch of sea salt. Place eggs, yolks and sugar in the bowl of an electric mixer and beat on high speed for 5 minutes or until light and thick. Fold semolina mixture into egg mixture. Mix oil with amaretto, then stir into semolina mixture and combine well.
3.

Pour into pan, then tap on bench 2 or 3 times to remove any bubbles. Bake for 45 minutes or until a skewer inserted in centre comes out clean. Cover loosely with foil if browning too quickly. Cool slightly, then remove from pan and cool completely. Serve slices with tangerines and a drizzle of melted chocolate.