Donna Hay's Lemon Extra Virgin Olive Oil Cakes with Passionfruit Syrup

Donna Hay's Lemon Extra Virgin Olive Oil Cakes with Passionfruit Syrup

Prep
20
Cooking time
25
Serves
12

Method

1. Preheat oven to 160°C (325°F). 

2. Place the eggs, sugar and honey in the bowl of an electric mixer and beat for 10 minutes or until light and pale and doubled in volume. Add the lemon rind and Cobram Estate Ultra Premium Picual Extra Virgin Olive Oil and fold to combine. Sift over the flour and fold gently to combine.  

3. Spoon mixture into 12 greased ⅓-cup-capacity (80ml) muffin tins. 

4. Bake for 16–18 minutes or until cooked when tested with a skewer. Cool in tins for 5 minutes then invert onto serving plates. 
 
5. While the cakes are cooling, place the passionfruit, lemon juice and sugar in a small saucepan over medium-low heat. Cook, stirring, for 5 minutes or until the syrup has thickened.

6. Spoon the warm syrup over the cakes to serve. 

Ingredients Chevron Icon

3 eggs 

½ cup (110g) raw caster (superfine) sugar 

2 tablespoons honey 

1 tablespoon finely grated lemon rind 

½ cup (120ml) Cobram Estate Ultra Premium Picual Extra Virgin Olive Oil 

¾ cup (110g) plain (all-purpose) flour or plain spelt flour 

passionfruit syrup 

1 cup (250ml) passionfruit pulp 

2 tablespoons lemon juice 

¼ cup (55g) raw caster (superfine) sugar