Lemon and olive tea cake

To make the lemon cakes, mix the lemon zest with the sugar and set aside. In the bowl of a stand mixer with a paddle attachment, add the salt, flour and baking powder along with the lemon-sugar mixture and mix to combine. With the motor still running, add the eggs and cream, scraping the sides when needed until thoroughly incorporated. Pour in the melted butter and olive oil, mix and then cover and store in the fridge overnight

Make the confit lemon by cutting strips of peel from the lemons, removing as much white pith as possible (juice the lemons too, as you will need 180g of lemon juice for the glaze). Slice into matchsticks, then bring a pan of water to the boil. Boil the lemon strips for 10 minutes, then refresh in iced water. Repeat this process two more times, then drain and set aside

Add 500ml water, the glucose syrup and the triple-blanched lemon peel to a saucepan and bring to the boil. Simmer for 10 minutes, then add 125g of sugar. Simmer for another 10 minutes, then add another 125g sugar and simmer for a further 10 minutes. Repeat this process 2 more times, until all the sugar has been used. Remove from the heat and leave to cool before removing the confit lemon peel

The next day, make the olive paste by blitzing together the kalamata olives and set aside. Weigh out 380g of the lemon cake mixture and mix in the olive paste, and make the lemon glaze in a separate bowl by mixing the lemon juice and caster sugar together

Preheat an oven to 170°C/gas mark 3. Arrange the cake tins or moulds onto a baking tray, and add 90g of the lemon cake mix to each. Top with 40g of the olive and lemon cake mixture, using a skewer to marble the two cake mixes together. Bake for 22 minutes, until fully cooked, then remove from the oven and immediately soak with the lemon glaze

To serve, wait until the cakes have cooled before removing them from their tins (or moulds). Top with a generous amount of sliced olives and strips of the lemon confit