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Lemon And Olive Oil Cake With Toasted Meringue
Ingredients
- For the lemon and olive oil cake
- 3/4 cup 150 g granulated sugar
- Finely grated zest from 2 scrubbed clean lemons
- 4 large eggs
- 1 3/4 cup 219 g all-purpose flour
- 2 tsp 10 ml baking powder
- 3/4 cup 180 ml light-tasting extra-virgin olive oil
- 2 tbsp 30 ml honey
- 1/4 cup 57 g unsalted butter, melted
- 3 tbsp 45 ml freshly squeezed lemon juice (about 1 lemon)
- For the lemon syrup see note
- 1/4 cup 60 ml freshly squeezed, strained lemon juice
- 1/4 cup 50 g granulated sugar
- For the Swiss meringue
- 3 egg whites at room temperature
- 1 cup 200 g granulated sugar
- 3 tbsp 45 ml cold water
- 1/4 tsp 1 ml cream of tartar
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