6 eggs, room temperature, separated
1 cup caster sugar
½ cup Lomondo Extra Virgin Olive Oil
1 tbs Lomondo Aged Caramelised Balsamic
½ cup dessert wine
1¼ cups plain flour
2 extra egg whites
LOMONDO OLIO CAKE
Preheat the oven to 180ºC. Line a 22 cm springform tin with baking paper.
With an electric mixer, beat the egg yolks and half the sugar until very creamy and pale in colour, this may take 5 minutes. Gradually add the Lomondo Extra Virgin Olive Oil, Lomondo Aged Caramelised Balsamic and wine. Gently fold in the flour.
In a clean bowl, beat all the egg whites until you have soft peaks and then gradually add the remaining sugar, beating until you can no longer feel sugar granules when feeling the mixture between the fingertips, this will take at least 5 minutes.
Fold ½ of the meringue into the egg yolk mixture, and then the remaining meringue. Pour into the prepared tin and bake for 40 minutes, covering the top of the cake with a piece of foil towards the end of the baking time to prevent it burning.
Turn off the oven and leave the cake covered and allow to cool in the oven. Serve with some candied orange and lemon rind and a few mint leaves.