CAPRESE A LIMONE

This lemon infused delight originates from the Isle of Capri and is delicious . Preheat your oven to 200 deg C . Beat together 5 room temp eggs in a large bowl with 60 gm of castor sugar ,4 tbs of grated lemon rind ,1 tsp vanilla extract until light and fluffy and at least doubled in size. Pour in 100ml of extra virgin olive oil . In a separate bowl mix together 200gm of almond meal ,120gm of icing sugar , 50gm of cornflour , 1/2 tsp of baking powder ,and finally 180 gm of grated white chocolate . Stir the dry mixture into the egg mixture and fold until well combined . Pour the batter into a greased ( and lightly sprinkled with fine polenta ) 22cm round cake pan and bake for 5 MINUTES at 200deg C , then reduce to 160 deg C and bake for a further 45 minutes . Now remove the pan from the oven and leave the cake to cool in the pan . Turn out onto a serving dish and dust with icing sugar .