Indulge in this delicious, succulent, lemon syrup cake by Annabel Langbein, with an added Sabato twist of Salvagno olive oil. This oil is vibrant and grassy with notes of almond, complementing the citrusy tang of lemon and the luxurious sweetness of the syrup. This exquisite creation is ideal for celebrations, entertaining, or as a delightful indulgence whenever you crave a touch of sweetness.

2 cups caster sugar, plus an extra 1/4 cup for the syrup
2 eggs
1 cup plain yoghurt
3/4 cup Salvagno olive oil
grated zest of 3 lemons
2 cups self-raising flour
1/4 cup lemon juice
200g Zany Zeus mascarpone or crème fraiche
handful Fresh as freeze dried raspberries, whole

Preheat the oven to 180°C on bake.

Grease a 22cm springform cake tin and line the base and sides with baking paper. In an electric mixer, combine the 2 cups sugar, eggs, yoghurt, olive oil and lemon zest. Add the flour and whisk to combine.

Pour into the tin and bake for 45 minutes or until an inserted skewer comes out moist but clean. 

For the syrup, mix together the remaining sugar and the lemon juice and spoon over the cake. Leave the cake to cool in the tin. To serve place a wedge of the cake in the centre of each plate, top with mascarpone or crème fraiche, raspberries and a drizzle of leftover lemon syrup.




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