Name: Lemon olive oil cake with olive oil ice cream, Mozzarella, yoghurt, black pepper and oregano
Prep time: 90 min
Total time: 90 min
Yield: 6 servings
Cuisine: Bake
Ingredients: lemon almond and olive cake; 2 lemons skin on and washed well; 170 g castor sugar; 5 eggs; 170 g almonds ground; 50 g maize meal polenta; 1 Tbs Baking powder; orange zest only; 100 ml fresh chillies 573; to make the syrup; 1 vanilla pod; 230 g castor sugar; 250 ml water; 50 ml brandy; olive oil ice cream; 875 ml milk; 250 ml cream; 10 eggs yolks only; 120 g castor sugar; 1 Tbs glucose; 4 gelatine leaves; 100 ml olive oil variety; black pepper meringue; 75 g eggs white; 150 g castor sugar; freshly ground black pepper

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Ingredients (26)

	lemon almond and olive cake
2	lemons — skin on and washed well
170 g	castor sugar
5	eggs
170 g	almonds — ground
50 g	maize meal — polenta
1 Tbs	Baking powder
	orange — zest only
100 ml	fresh chillies — 573
	to make the syrup
1	vanilla — pod
230 g	castor sugar
250 ml	water
50 ml	brandy
	olive oil ice cream
875 ml	milk
250 ml	cream
10	eggs — yolks only
120 g	castor sugar
1 Tbs	glucose
4	gelatine leaves
100 ml	olive oil variety
	black pepper meringue
75 g	eggs — white
150 g	castor sugar
	freshly ground black pepper

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Method:

FOR THE LEMON ALMOND AND OLIVE OIL CAKE

Preheat oven to 180 / 190°C.

Split vanilla bean, add to sugar, water and spices.

Bring to gentle simmer, cook for 5 mins, remove from heat, add brandy and infuse for 30 mins then strain.

Butter a 24 cm spring form cake tin and line base with disc of baking paper.

Butter the cake tin again including the paper and lightly dust with flour, shaking out excess.

Place 2 lemons in pan cover with water and gently simmer on medium low for 1 1⁄4 hours.

Remove oranges and cool for 30 min.

Coarsely chop the lemons with peel on, remove pips- blend in food processor to smooth puree.

Whisk eggs and sugar for 2 min, sift in ground almonds, add polenta and sift in baking powder.

Add lemon puree, zest and olive oil and mix well.

Pour mixture into prepared tin and bake for 40-45 min till light golden with a firm touch.

Leave to cool in tin for 10 min, turn out on wire rack to cool.

Transfer to plate and use skewer to prick all over.

Spoon over some syrup and allow to soak in before adding more syrup, continue till all the syrup is used.

OLIVE OIL ICE CREAM

Bring ice cream and milk to medium boil. Beat yolks, sugar, and glucose till pale yellow.

Proceed for normal ice cream mix. Add bloomed gelatin and strain through chinois.

Cool and churn.

Buffalo Mozarella

Cut into quarters.

Buffalo milk yoghurt

Sweeten with stock syrup to taste.

Black pepper meringue

Preheat oven to 85°C, low oven.

Whisk whites an d sugar till thick and glossy , full strength meringue.

Spread mixture 2 mm thick on a baking sheet, sprinkle black pepper and bake 45-60 mins until crisp and dry , break into shards.

Recipe courtesy of Tokara Restaurant and Deli

Images by Amilinda Wilkinson of The Little Hedonist blog

ALSO TRY:

Low-carb almond and olive oil cake

Being on a healthy eating plan doesn’t mean you have to cut out your favourite treats – you just have to be clever about how you make them!