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Food

Ed Halmagyi’s vanilla and lemon cake

Preparation time
5 minutes
Cooking time
40 minutes
Serves
10

A beautiful Moscato would complement this dish perfectly. If you're after something even sweeter, a Dessert/Botrytis wine would be the way to go.

1 cup extra virgin olive oil

3 eggs

3 egg yolks

150g Greek yoghurt

125g honey

150g caster sugar

Finely grated zest and juice of 2 lemons

1½ tsp vanilla paste

150g almond meal

2 cups self-raising flour

¼ cup limoncello

1. Preheat oven to 180ºC. Combine the extra virgin olive oil, eggs, yolks, yoghurt, honey, sugar, zest, juice and vanilla in a large bowl and whisk until smooth. Stir in the almond meal, then mix in the flour. Spoon into a greased and floured 23cm ring tin, then bake for 40-45 minutes, until a skewer can be inserted and removed cleanly. Cool in tin for 20 minutes, then turn out and drizzle with the limoncello.

Food
Preparation time
5 minutes
Cooking time
40 minutes
Serves
10

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