bergamot olive oil cake

Directions

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1. Preheat the oven to 160 degrees Celsius.

2. Grease a small cake tin with butter and line with baking paper.

3. Put flour into a large mixing bowl, add sugar and baking powder and mix well.

4. Weigh up olive oil, orange juice and eggs and whisk to combine. Once combined, start adding the wet mix to the dry mix while stirring to make sure no lumps are formed.

5. Once the mix is smooth, add a small sprinkle of Pink Lake Salt, give it one last mix and pour the cake batter into the mould.

6. Bake in the middle of the oven for about 35-45 minutes depending on your oven. Pierce with a skewer to ensure the cake is cooked through.

7. Once cooked, remove and let it cool down slightly in the mould before turning it out.

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1. Add the juice, zest and sugar together in a pot. Heat up to make a syrup. Once all the sugar is dissolved, let it sit to the side and cool slightly.

2. Crack 6 eggs into a heat resistant mixing bowl. Fill a pot with water and place on low heat (not a boil). Add the sugar syrup to the eggs and place the bowl on top of the pot with water making sure the bowl with egg mixture doesn’t touch the water.

3. Keep on medium-to-low heat and whisk the mix without stopping or else the bottom of the bowl will curdle. Keep cooking it out until the mix has become nice and thick. Remove from the heat and slowly start adding the butter a little bit at the time while whisking.

4. Once all the butter has been mixed in, keep aside in a container with a piece of baking paper on top to prevent a skin from forming.

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1. Serve slices of cake with some vanilla ice cream and dollops of the bergamot curd. Enjoy!