Ingredients

• 5 eggs
• 1 cup caster sugar
• ½ cup extra virgin olive oil
• 1 lemon, zest
• 1 cup self-raising flour
• Caster sugar, to serve

• 100ml pure cream
• 150ml milk
• Zest of one lemon
• 3 egg yolks
• 50g caster sugar
• Juice of ½ lemon

• 100ml water
• 150g caster sugar
• 100ml fresh young coconut water
• 50ml lemon juice
• 100ml pure cream

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Method

Preparation: 30 minutes
Cooking: 1 hour 15 minutes

1. Preheat the oven to 160°C fan-forced. Grease and flour a 21cm fluted ring or kugelhopf tin.

2. For cake, place eggs and sugar in a bowl, using an electric hand beater beat until pale and fluffy, add the oil and lemon zest, beat for another minute then gently fold through the flour. Bake for 45-50 minutes or until a skewer comes out clean.

3. For anglaise, combine the cream and milk in a saucepan, place over a medium heat until hot but not boiling, add lemon zest and remove from heat. Combine the egg yolks and sugar in a bowl, whisk until pale and fluffy, add a little of the hot milk, whisking constantly. Slowly add more milk continuing to whisk. When all milk is incorporated return mixture to the saucepan, place over a medium heat and stir until starting to thicken, stir in lemon juice and set aside to cool.

4. For caramel, place the water and sugar in a saucepan, place over a high heat and bring to the boil until golden, do not stir. Add the coconut water and lemon juice, simmer over a low heat until golden, remove from heat and stir in cream.

5. Place the cake onto a serving plate, dust with caster sugar. Serve the anglaise and caramel in jugs on the side. Pour over sauces to serve.