Lime-olive oil cake with Italian meringue. Anouk Goedegebuur shows you why Topiká Original olive oil , our pure and healthy extra virgin olive oil, is an indispensable addition to your kitchen and what you can make with it. And yes, even cake!

Cake

• 23Ø springform pan
• 360 g flour
• 14 g baking powder
• 1/2 tsp salt
• 4 eggs (L)
• 350 g sugar
• 250 g Greek yoghurt
• 180 g TOPIKÁ olive oil
• Juice + zest of 2 limes
• 2 tsp vanilla extract

Italian foam

• 130 g protein
• 30 g icing sugar
• 200 g granulated sugar
• 50 g water

This is how you make it

1. Preheat the oven to 175°C and grease the tin.
2. Take a bowl and sift the flour, baking powder and salt on top. (Dry ingredients.)
3. In another large bowl, beat the eggs with the sugar until fluffy and light. Then mix in the Greek yogurt, olive oil, lime juice, 3/4 of the lime zest and the vanilla. Gradually add the dry ingredients and mix until smooth.
4. Pour the batter into the baking tin and bake the cake for 50 minutes. (You can check this by poking the cake with a skewer.) Remove the cake from the oven and let it cool.
5. Make the foam by beating the egg whites with the icing sugar until stiff. Do this in a spotlessly clean bowl of a stand mixer. In the meantime, bring the granulated sugar and water to the boil in a saucepan. Do not stir (!) and wait until the sugar syrup has reached a temperature of 121°C. Then pour the hot syrup - with the mixer running - in a stream into the stiff egg whites. Continue beating on a low setting until the meringue has cooled.
6. Spoon the meringue onto the cooled cake, use a spatula to form peaks from the meringue and burn them off with a blowtorch. Finish the cake with the remaining lime zest and serve.