Egg and olive oil cake

Egg and olive oil cake

Pão de ló

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Serves
4
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This is one of my favourite Portuguese desserts, which is made from just egg yolks, sugar, a touch of flour and a rich Portuguese olive oil. The quantities here make quite a small cake, but they can easily be doubled or tripled.

Ingredients

Quantity Ingredient
100g caster sugar
4 whole eggs, plus 1 egg yolk
80ml olive oil
20g plain flour
extra-virgin olive oil, to serve
sea salt flakes, to serve

Method

  1. Preheat the oven to 220°C. Grease and line a 20cm round baking tin with baking parchment. Put the sugar, eggs and yolk in the bowl of a stand mixer and beat for up to 30 minutes, until very light and fluffy.
  2. Gently fold in the olive oil and flour and pour the batter into the tin. Bake for 8 minutes, or until the cake is just set but still a little gooey in the middle. Let it sit for 5–6 hours so that it collapses and sets, and the top forms a crust. Drizzle a generous glug of extra-virgin olive oil and a sprinkle of sea salt on top, then eat it at room temperature.
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