¾ cup sugar
grated zest & juice of a lemon (1/4cup 50mls)
1 teaspoon rosewater & vanilla
½ cup Rylstone olive oil (125mls)
1 ½ cups plain flour
2 teaspoons baking powder
Beat eggs and sugar until creamy. Add lemon juice, zest, rosewater, vanilla and olive oil. Combine flour and baking powder. Fold into sugar/egg mixture. Place into a 20cm flan tin. Scatter with pinenuts and bake for 40 minutes. Serve with spicy sweet lemons and mascarpone.