5 eggs (5 yolks and 4 whites)
150g caster sugar
175ml olive oil
150g plain flour
Start by separating your eggs, five yolks into one bowl and four whites into another. Put the spare egg white aside.
Beat 100g of the sugar in with the five egg yolks until light and creamy. Then slowly add the olive oil a bit at a time whilst beating continuously until you have a smooth batter.
Zest the lemon and the limes and mix the zest with the flour and set aside. Add the juice of one lemon and one lime to the batter and beat until combined.
Next mix the flour and zest into the batter slowly and gently.
Whisk your four egg whites until foamy before adding the remaining 50g of sugar and whisking until you have soft peaks.
Fold just half of the egg whites into your cake batter, when fully combined add the remaining half and fold i until fully combined.
Spoon into an oiled 7inch springform cake tin, sprinkle with a good pinch of sugar and bake for 40-45 minutes at 170C (fan).