Portuguese pão de ló cake
This classic Portuguese dessert is made simply with egg yolks, sugar, a touch of flour and rich olive oil – the quantities here make quite a small cake but they can easily be doubled or tripled
- Serves: 4 persons
- 80ml olive oil, plus extra for the tin
- 100g caster sugar
- 4eggs, plus 1 yolk
- 20g plain flour
- extra-virgin olive oil, to serve
- sea salt flakes, to serve
Step 1Heat the oven to 220C/fan 200C/gas 7. Oil and line a 20cm round baking tin with baking paper. Put the sugar, eggs and yolk in the bowl of a stand mixer and whisk for 15-20 minutes or until tripled in volume, light and fluffy.
Step 2Gently fold in the olive oil and flour, and pour the batter into the tin. Bake for 8 minutes or until the cake is just set but still a little gooey in the middle. Let it sit for 5-6 hours so that it collapses and sets, and the top forms a crust. Drizzle a generous glug of extra-virgin olive oil and a sprinkle of sea salt on top, then eat it at room temperature.