Olive oil cake is a classic throughout Greece and once you have a taste you’ll know why. Somehow it works…all the flavours sing in perfect harmony and the cake is extremely moist and, in this recipe, whipping the sugar with the whole eggs produces a fine and rather airy texture. While some people may think that these cakes will have an overwhelming olive oil flavour, but nothing could be further from the truth. If you use a good quality, fruity olive oil, you will find it to be really delicate, with a just a hint of lemon.