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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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