Saffron and olive oil cake

September 14, 2013 (Last Updated: January 11, 2019)
Saffron and olive oil cake recipe
Print Recipe

Saffron and olive oil cake

Serves: 1 cake
Cooking Time: 1 hour 10 mins

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.

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September 14, 2013 (Last Updated: January 11, 2019) By
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