A dense moist cake that stays fresh longer than butter cakes, is healthier and makes a great breakfast or later evening treat with espresso or white wine.

1/2 Cup Winterhill Lemon Infused Olive Oil

1 /3 Cup sweet white wine

1 cup All-purpose flour

1 /2 tsp Salt

5 Large Eggs, separated

2 Large Egg whites

3/4 Cup Sugar

2 to 3 TBSP Fresh Lemon Zest

1 pint fresh berries of your choice

2-4 TBSP Confectioners sugar

Mild Olive Oil (Winterhill's Mission ) to coat pan.

Preheat oven to 325. Brush 9 inch spring form pan with mild flavored olive oil or spray with non-stick spray. Line bottom of pan with parchment paper. Combine flour & salt in bowl & set aside. In large bowl beat S egg yolks & sugar until light yellow. Add flour mix to egg mix & beat on med low until well blended. Beat in lemon zest. In small bowl combine wine & lemon infused olive oil Slowly pour wine/oil mix into flour/egg mix beating thoroughly as you pour until combined. Set aside. In a clean bowl w/clean beaters, beat 7 egg whites until stiff peaks form. Gently fold 1 /3 of the whites into the batter with rubber spatula. Then fold in the remaining whites JUST until combined. Pour batter into prepared pan and bake 45-50 min until pick inserted in center comes out clean. Remove pan from oven and place on wire rack to cool. Run long thin knife blade around edge of pan and detach ring. Save some of the berries for garnish and the remainder, pulse with Confectioner’s sugar in food processor until smooth. Right before serving, top cake with berry puree and garnish with whole berries.