Fennel Pollen Olive Oil Cake

By Chef Chris Yuille

October 31, 2024

Serves

8–12

Ingredients

Flamingo Estate Fennel Pollen Heritage Extra Virgin Olive Oil2 cups

Sugar450g

Eggs6 large

Fine Salt3/4 tsp

Vanilla Extract2 tsp

Whole Milk2 tsp

Lemons, juice and zest3

Baking Powder3 tsp

Flour4 cups

Egg Whites8

Superfine Sugar2 cups

Orange Marmalade2/3 cup

Steps

Grease two 8-inch cake tins and line the bases with parchment paper. Preheat oven to 350°.
In a stand mixer fitted with a whisk, beat sugar, eggs, salt and vanilla until pale and fluffy. In a separate bowl, combine olive oil, milk, lemon juice and zest, then slowly stream into the egg mixture. Sift the flour and baking powder into the mixer bowl, then fold together by hand.
Divide batter between the two tins and bake for 30 minutes, or until the top feels springy and a wooden skewer comes out clean. Invert onto cooling racks and cool to room temperature.
Increase oven to 430°F.
To make the meringue, add egg whites to a clean stand mixer bowl. On medium speed, whisk to soft peaks, then begin adding the sugar one spoon at a time. Once all the sugar is incorporated, continue beating until the meringue is stiff, glossy and all the sugar has dissolved. Transfer to a piping bag fitted with a star nozzle.
Place one cake on an oven-proof serving plate. Spread the marmalade evenly across the surface, followed by a ½ inch layer of meringue. Place the second cake on top.
Pipe lines of meringue up the sides of the cake. Pipe rosettes on top. Place into the preheated oven until the meringue is burnished all over, watching closely to avoid burning, about 2 minutes. Serve immediately.