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
- Preheat the oven to 175°C and grease the tin.
- Take a bowl and sift the flour, baking powder and salt on top. (Dry ingredients.)
- 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.
- 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.
- 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.
- 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.
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