Preheat the oven to 190C. Lightly grease a 26cm springform cake tin and line the base with baking paper.

In a small bowl, beat the egg yolks and sugar until light and creamy. Add the zest, flour and salt and mix well. Slowly add the Cinzano and olive oil, mixing until well combined. Transfer to a large bowl.

Beat the 7 egg whites until stiff and fold into the mixture. Pour into the cake tin and bake for 30 minutes, then turn the heat down to 170C and bake for a further 15-20 minutes, or until the cake is lightly brown on top and a skewer inserted comes out clean.

Turn off the oven, cover the cake with baking paper and allow to rest in the closed oven for 10 minutes. (The cake will sink a little as it cools.)

Remove from the oven and turn out. Dust with icing sugar and serve with thick cream.