Linda's Olive Oil and Sauternes Cake

1. 1

   Butter and flour a 20cm springform pan and line it with baking paper.

2. 2

   Beat the egg yolks with half the sugar until they are pale and thick.

3. 3

   Beat in the mixed peel olive oil and Sauternes.

4. 4

   Combine the flour and salt and beat into the egg mixture only until it is well combined.

5. 5

   Beat the 7 egg whites with the cream of tartar until they hard soft peaks.

6. 6

   Beat in the remaining sugar until the eggwhites hold stiff peaks.

7. 7

   Fold the whites into the egg yolk mixture until they are thoroughly incorporated.

8. 8

   Pour the cake mixture into the prepared pan and bake in a preheated oven for 20 minutes, turning the cake, if necessary, so that it bakes evenly.

* Per serving · 4 servings · Values may vary.

No additional tips available.