Preparation instructions:

  1. Preheat  the oven to 160oC/fan 140oC/gas mark 3
  2. Grease and line a 23cm spring form tin with non-stick baking paper.
  3. Use an electric mixer to whisk the eggs for about 3mins, until pale and foamy, and leaves a trail when you lift out the beaters.
  4. Continue to whish on a high speed while you add the olive oil drop by drop.
  5. Sift the flour onto the mixture and fold in gently with a spoon.
  6. Pour the mixture in the lined tin form and bake for 40-45 minutes until the cake is golden, springy and shrinking away from the sides of the tin.
  7. Cool in the tin for 10 minutes and then turn out onto a wire rack.
  8. Drenge the sponge with sifted icing sugar, slice and serve with passion fruit juice drizzled around each plate.
  9. Alternatively try it with Kalamata Papadimitriou Balsamic cream with Strawberry.