Olive oil cake
8 -10 pieces
For the baking pan:
1 tablespoon of butter
1 tablespoon of flour

For the cake:
6 eggs
1 1/2 cup (3.5 dl) sugar
5 tablespoons lemon juice
1 cup (2,4 dl) extra virgin olive oil
1 1/2 cup (3.5 dl) flour
1 1/2 teaspoon baking powder
1 teaspoon sea salt (I prefer Maldon)
1 tablespoon of lemon zest
3 tablespoons of pine nuts

Topping
1/4 cup (4 tablespoons) lemon juice
1/4 cup (4 tablespoons) of water
1/2 cup (1.2 dl) sugar
1/4 cup (4 tablespoons) lemon zest
2 tablespoons pine nuts
2 large sprigs of fresh rosemary

Preheat the oven to 350F (175 C)
Butter and flour a 9 inch ( 24 cm) baking pan.
Beat the eggs and sugar until they are light and fluffy, pour in the lemon juice, olive oil and sprinkle the sea salt. Continue whisking for another minute.
In another bowl, mix flour, baking powder, lemon zest, pine nuts.
Mix the ingredients from both bowls and pour into the baking tin.
Bake in the oven for 40-45 min in 350F ( 175C).

Topping
Use a small saucepan, cook the lemon juice with water and sugar until sugar is melted and fluid is reduced to half. Dry roast the pine nuts in a clean frying pan.
Add the lemon zest and the rosemary to the lemon syrup and set it aside to cool down.

Before serving the cake drizzle the syrup and spread the toasted pine nuts on the top.

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