PINENUT CAKE

4 eggs

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

50g pinenuts

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.