• 100g/3.5ozs. caster or superfine sugar
• 4 eggs, warmed in their shells in hot water
• 1 egg yolk
• 80ml/2.8flozs. extra virgin olive oil plus 2 tablespoons extra to dress cake
• 20g/0.7ozs. plain all purpose flour
• Sea salt

Directions:

Step 1 – Line a 20cm/8inch springform tin with parchment. Preheat oven to 200C/400F. Whisk the sugar, eggs and egg yolk until thick and foamy on medium high speed until voluminous and thick – around 6.5 minutes or so. Sift in the flour and then fold in the olive oil (make sure that you mix in any oil that may have pooled at the bottom of the bowl).

Step 2 – Pour into the prepared tin and bake for 13 minutes. If you want it to be really underbaked and soft inside bake it for just 8 minutes but I like this when it is just baked through at 13 minutes. Serve with olive oil and salt either warm from the oven or you can also serve this cold too if you want to make this ahead of time.