This delightfully moist lime & raspberry tea cake makes a great dairy-free alternative. This recipe can also be adapted to incorporate the fragrant Pukara Estate Lemon Extra Virgin Olive Oil. I also like making a dairy free icing to go with this recipe to top cupcakes by using Tofutti, icing sugar and citrus rind, however, a dusting of icing sugar does a great job at hiding imperfections if you are time poor.
• 180mL Pukara Estate lime flavoured extra virgin olive oil
• Zest & juice of 1 lime
• 300g frozen raspberries
• 1 cup plain flour
• ½ tsp baking powder
• 5 large eggs, separated
• ¾ cup caster sugar
Pre-heat oven to 180°C. Beat egg yolks with half the sugar in a bowl until the mixture is pale and thick. In a separate bowl whisk egg whites and remaining sugar until soft peaks form.
Sift the flour and baking powder into the egg yolk mixture. Add lime juice, zest and the olive oil and stir until well combined. Slowly fold in egg whites (a third at a time) until all of it is combined but still fluffy.
Transfer batter to greased lined, round cake tin. Evenly drop in the raspberrires. Pour evenly over tin and then gently tap against a work surface to release any air bubbles.
Bake until puffed and golden and a wooden skewer inserted in the center of cake comes out clean, about 40- 50 minutes.
Cool cake to room temperature, dust with icing sugar & serve with whipped cream.