1 cup cake flour
zest of 1 lemon
5 egg yolks
1/2 cup sugar
3/4 cup Grove lime avocado oil
3 Tbsp lemon juice
4 egg whites
pinch of salt
1/4 cup sugar
1 Tbs sugar
Preheat oven to 180oC. Grease a 9” springform pan or loaf tin with oil, line the bottom with parchment paper.
Finely zest the entire lemon and whisk zest and the flour together.
Add the egg yolks and sugar to a bowl, with the electric mixer beat for 2-3 minutes until thick and pale. Reduce the speed and slowly add the Grove Lime Avocado Oil and lemon juice until combined (mixture may appear separated).
Remove and place in a large bowl. Now fold in the flour and zest mix with a wooden spoon or spatula until combined.
In a clean bowl add the egg whites and a pinch of salt. Using the electric beater, whisk until foamy, then continue to whisk slowly adding the sugar until the egg whites hold soft peaks. Gently fold one third of the whites into the oil and yolk mixture to lighten, then fold in the remaining egg whites.
Pour the batter into the springform pan and release air bubbles by gently tapping the pan against the work surface.
Finally sprinkle remaining sugar over the cake batter and place in the oven. Bake for 25-30 minutes.
Serve with lashings of whipped cream and drizzle with Grove Lime Avocado Oil.