Ed Halmagyi’s vanilla and lemon cake
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 egg yolks
150g Greek yoghurt
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.