2 Large Eggs
120g Castor Sugar
185ml Olive oil
Zest of one Lemon
Pinch of Saffron infused in 125ml White Wine
185g Bread Flour
10ml Baking powder
Pinch of saffron
Preheat the oven on 180 ºC. Spay 12 dariole moulds* with non-stick spray. Beat yolks and half of the castor sugar until thick and pale. Then add the olive oil, zest saffron infused wine. Sieve all the dry ingredients and add to the olive oil mixture. Set aside. In a separate bowl whisk remaining sugar with egg whites till stiff peaks. Fold into olive oil mixture. Bake +- 15 minutes, or until brown. Pour syrup over each cake once removed from the oven.
Remove cakes from moulds and serve cold with Chantilly cream!
Whisk 300ml fresh cream while slowly adding 100g castor sugar and a vanilla pod, until the cream forms a stiff peak.
*Dariole is a French term meaning a small, cylindrical mould. A dariole mold looks like a small metal cup. Its shape is cylindrical with a slight taper to it. Anodised aluminum is often used for dariole mould as this metal is said to help food lift out easily as well as brown evenly. Darioles vary in size, but are always quite small as they are meant to be for individual portions of food.