CITRUS AND OLIVE OIL CAKE

Preheat your oven to 170 deg C
Grease  a 20 cm round cake pan and sprinkle lightly with castor sugar .
Separate 3 eggs at room temp .
Whisk the yolks with 45 gm of castor sugar until light and thickened .
Add 1tsp of finely grated lemon zest and 1 tsp of finely grated orange zest .
Whisk in 65 ml of extra virgin olive oil and 60 ml of sauternes.
Mix together 80 gm of plain flour with a pinch of salt and gently fold through the egg mixture until just combined .
Whisk the 3 egg whites with 1/4 tsp of cream of tartar until soft peaks form .
Add another 45 gm of castor sugar , 1 tbs at a time and beat until stiff .
Spoon the batter into the prepared pan .
Bake in the preheated oven for 15 minutes , then reduce heat to 150 deg C and continue to bake for 15 -20 minutes ( until golden ).
Turn off oven and leave the cake in the oven for 10 minutes before removing .
To serve , remove the cake from the pan and serve with mascarpone or thickened cream , orange segments and strawberries .