Makes 6 individual desert cakes. Easy and yummy. Serve with a nice sweet sticky orange sauce and some sweet sweet wine....
3 large eggs
90g caster sugar
1 tspn small grated lemon zest
1 tspn small grated orange zest
65 ml fruity extra virgin olive oil
60 ml sauterne
80 g plain flower, sifted
pinch sea salt
1 extra egg white
0.25 tspn cream of tartar
Butter and sugar 6 150 mil dariole cake moulds.
Whisk the egg yolks with half the sugar until light and thickened. Add the zests. Whisk in the olive oil and then the sauterne.
Mix the flour and salt and gently fold into the egg yolk mix until just combined.
Whisk the egg whites with the cream of tartar until soft peaks form. Gradually add the remaining sugar and beat until stiff. Fold gently into the base mix.
Spoon into the prepared moulds. Bake in a 170 degree oven for 10 minutes, then reduce heat to 150 degrees and continue cooking for a further 10 minutes. Turn the oven off and leave the cakes for 10 minutes before removing.
Turn out and dust with icing sugar to serve.
Va dorim pofta mare