This one of the most delicious and perfect cakes I have ever made and tasted. Its chiffon-like in texture and not too sweet. If there was ever a cake to serve at breakfast this is it. Paired with fresh ricotta, sliced peaches or nectarines and a good drizzle of honey it is nothing short of sensational.
I made this recipe for the first time in January for a magazine shoot I was doing the styling on. A Tuscan editorial feature which was published in the June edition of Brigitte Magazine, a top German lifestyle publication. The food editor Marion Swaboda put together a delicious feast of Italian inspired recipes which we shot on location with Russel Wasserfall as the photographer. It was a wonderful opportunity to work someone of Marions calibre as I never get to see other food stylists in action.
* Cooks notes ~ I added the zest of an orange as this gives it a slight citrus flavour which is delicious, but you could leave it plain. It is important to fold the whisked egg whites in carefully as the air in them is what creates the light chiffon texture of this cake. It keeps well for a few days and I strongly urge you to try Marions serving suggestion of ricotta cheese, peaches and honey. I used a raw, unfiltered, unheated fynbos honey which I sourced from the new Melissas online shop. I also used a really good quality but mild tasting extra virgin olive oil. An alternative to the ricotta and honey is a citrus curd stirred through cream or creme fraiche. I tried a slice with my leftover clementine curd and it was delicious too.
Recipe – makes one bundt cake – slightly adapted from Marion Sawbodas recipe in Brigitte Magazine
- 5 free-range eggs – separated
- 250 g castor sugar
- 250 g cake flour
- 1 tsp baking soda/ bicarb
- pinch of salt
- 125 ml Olive oil
- zest of one orange
- 8 Tbsp squeezed orange juice
- 4 Tbsp milk
Preheat the oven 180 degrees and separate the eggs. Whisk the egg whites in a stand mixer until soft peaks and add 70gms of the sugar until stiff. Scrape out the bowl and set aside.
Beat the egg yolks with the remaining 180 g of the sugar for about 3 minutes and until it becomes pale and creamy.
In a separate bowl sieve the flour, baking soda and salt. Then mix the olive oil, juice, zest and milk, and add this to the egg and sugar mix alternating with the flour. Mix briefly until you have a smooth batter but do not over beat.
By hand, carefully fold the egg whites through the cake batter, ensuring that you do not knock too much of the air out. Pour the mix into a large round bundt tin – or cake pan with a whole.
Bake for 45 – 50 minutes until the cake is springy to the touch and when a sharp knife is inserted, comes out clean. If necessary cover the cake loosely with a piece of foil half way through the baking time to prevent over browning the top. Cool in the tin.
Serve with sliced peaches or nectarines, fresh ricotta and honey drizzled over.