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Olive Oil And Sauterne Cake With Creamy Lemon Honey

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Olive Oil And Sauterne Cake With Creamy Lemon Honey

Adding olive oil to this sponge makes a dense chewy moist texture that is wonderful served freshly baked jammed with a sweet easy to make lemon cream. Ideal for special occasions such as birthdays or for spring lunches with girlfriends.


  • 1 cup flour
  • 1/2 tsp salt (optional)
  • 1 tsp baking powder
  • 5 eggs, separated
  • 3/4 cup castor sugar
  • 1/2 cup virgin olive oil (or use lemon scented olive oil)
  • grated rind of one lemon and one orange
  • 1/4 cup orange liqueur


  • 1/4 cup orange liqueur
  • 1/4 cup sweet white wine
  • 2 tblsp sugar

Creamy Lemon Honey

  • 1/2 cup lemon honey
  • 1/2 cup mascaprone or crème fraiche


  1. Sift the flour, salt if using and baking powder together and set aside.
  2. In a clean bowl beat the egg yolks with half the castor sugar until the mixture is quite pale and creamy. Beat in the oil and citrus rinds to make a thick smooth mixture.
  3. In another scrupulously clean bowl with clean beaters, beat the egg whites and cream of tartar until they form soft peaks. Gradually add in the castor sugar and continue to beat until the mixture is very thick and meringue like.
  4. Fold the egg yolks and orange liqueur into the egg whites. Divide the mixture evenly between 2 x 23cm round well-greased, floured and base-lined cake tins.
  5. Bake at 180 degrees Celsius for 18-20 minutes or until the sponges are cooked and the cakes have begun to shrink from the sides of the tin.
  6. Remove from the oven, loosen the sides with a thin spatula and carefully spoon half the syrup over each cake. Stand for 2-3 minutes and then turn the sponges out onto a cake rack to cool, removing the paper.
  7. Once cold jam the sponges together with the Creamy Lemon Honey and top with a thick layer of sifted icing sugar and garnish with shredded lemon and orange rind if wished. Eat within 3 days of making.


  1. Put the orange liqueur, sweet white wine and sugar into a small jug and heat for 1-2 minutes in the microwave until hot. Stir until the sugar dissolves.

Creamy Lemon Honey

  1. Carefully mix the lemon curd and mascarpone together.

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