Saffron and olive oil cake
Ingredients
- 2 large eggs, separated
- 120g castor sugar
- 185ml (¾ cup) olive oil
- 80ml (1/3 cup) milk
- grated zest of 1 lemon
- 1 pinch of saffron threads, infused in the wine
- 125ml (½ cup) sweet dessert wine
- 185g (1½ cups) “00” Italian flour
- 10ml (2 tsp) baking powder
- a pinch of salt
- SAFFRON SYRUP
- 250ml (1 cup) water
- 210g castor sugar
- 250ml (1 cup) dessert wine
- a medium pinch of saffron threads
- mascarpone, to serve
Instructions
1
Preheat the oven to 180°C. Butter a 20cm bundt cake tin and line the base with greaseproof paper.
2
Beat the egg yolks together with half of the castor sugar until pale and thick.
3
Add the olive oil, milk, zest and saffron-infused wine.
4
Put the flour, baking powder and salt in a large mixing bowl and fold the egg yolk mixture through.
5
Beat the remaining sugar with the egg whites until they hold medium peaks.
