Moscato and Olive Oil Cake

By Matt Binney - Sous Chef, Locale Restaurant
Feature recipe for February 2014

Seves 4
  • 2 eggs
  • 1 cup caster sugar
  • 2 tsp baking powder
  • 1¼ cup plain flour
  • pinch of salt
  • ½ cup olive oil
  • ½ cup BellaRiva Moscato Del Ré

Preheat the oven to 150°C. In a bowl place eggs, sugar and baking powder. Mix on medium speed until pale and fluffy. Combine the wine and oil in a separate bowl. Turn the mixer down to a low speed and alternately add in the flour and oil/wine. Add the salt and mix until combined. Spray a loaf tin with cooking spray and line the bottom of the tin with grease proof paper. Pour in the batter and allow to rest for at least 30 minutes. Bake for 30 minutes or until the cake springs back when pressed.

LEMON CURD

  • 450ml cream
  • 50ml lemon juice
  • zest of 1 lemon
  • 1 vanilla bean
  • 5 egg yolks
  • 125g sugar
  • 15g custard powder

In a small pot heat cream, lemon juice, zest and vanilla. In a bowl add the egg yolks, sugar and custard powder. Whisk until the sugar is dissolved. Add the hot cream and strain back into the pot. Bring up to the boil over low heat, whisking constantly. Once the curd has come to the boil, cook for a further 2 minutes and then pour into a tray to cool. Press cling film onto the surface so a skin doesn’t form and place into the fridge.

MERINGUE

  • 80g sugar
  • 25ml liquid glucose
  • 50ml water
  • 30g egg whites

In a small pot heat the water, sugar and glucose to 118°C. While the sugar syrup is heating, whisk the egg whites until soft peaks form, don’t turn off the mixer. Once the syrup has reached 118°C pour slowly down the side of the bowl into the mixer. Continue mixing the meringue until cold. Place into a piping bag until required.

TO FINISH
Cut the cake into the desired portion, trimming off the sides and top. Dust with icing sugar. Pipe some of the meringue onto your plate and toast slightly with a butane torch or under the grill. Whisk the lemon curd and pipe small mounds between the meringue.

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