ONE-BOWL OLIVE-OIL CAKE
Masterchef 2016 winner Elena Jo Duggan shares her delicious sugar and gluten-free recipe
Preheat your oven to 160°C, fan forced. Grease and line a 22cm cake tin. In a bowl, stir 200g extra-virgin olive oil, 4 eggs, 200g almond meal, 100g stevia and 1 tsp vanilla paste until thoroughly combined. Pour batter into prepared cake tin. Sprinkle 25g diced rosemary leaves evenly over cake, followed by 50g pine nuts. Bake 40 mins until pine nuts are golden and cake bounces back when touched. Cool. In a bowl, mix 1 tsp lemon zest, 25g lemon juice, 200g ricotta and 25g stevia and serve with cake. Top with dehydrated lemon (see tip).