INGREDIENTS

• 4 free-range eggs, separated

• 1/2 cup extra virgin olive oil

• 3/4 cup preferred sugar 

• 1 tsp pure vanilla extract

• 2 cups almond meal

• 1/4 cup arrowroot (or tapioca flour or cornflour)

• 1 tsp baking powder

• 1/2 tsp natural salt 

• 2 lemons, juice and zest

• 2 tbsp fresh thyme leaves

METHOD

Preheat oven to 180°C. Grease a round springform tin. Line base and sides with baking paper. 

In a bowl, whisk together egg yolks, olive oil, 1/2 cup of the sugar and vanilla. Add almond meal, arrowroot flour, baking powder and salt. Mix until smooth. Fold through lemon juice and thyme until smooth. 

Using an electric mixer, beat egg whites until, gradually adding the remaining 1/4 cup sugar. Once egg whites are light and fluffy,  gently fold into almond mixture.

Pour cake batter into prepared tin. Bake in preheated oven for 35-40 minutes or until a skewer inserted into the centre comes out clean. 

Allow cake to cool inside the tin. Serve warm.