In a large mixing bowl, combine lemon zest with caster sugar and mix well. Then, add Maldon salt, T45 flour, and baking powder to the lemon-sugar blend. Finally, mix in the eggs and UHT whipping cream until creamy and smooth.

Gently fold in melted unsalted butter and olive oil into the batter. This will create a rich and moist texture. Once combined, cover the mixture and refrigerate overnight to enhance the flavors.

Bleach the lemon peels by blanching them three times in boiling water to remove any bitterness. Next, in a small saucepan, combine the peels with glucose syrup and sugar, simmering until it becomes syrupy.

Blitz the kalamata olives in a food processor until smooth. Then, take a portion of the chilled lemon cake batter and mix it with the olive paste, ensuring an even distribution of savory flavor.

Preheat your oven to 170°C (gas mark 3). Prepare your cake tins by greasing them lightly. Layer the prepared cake batter and olive paste mixture, using a skewer to create a marbled effect. Bake for approximately 22 minutes or until a toothpick comes out clean.

After baking, allow the cake to cool slightly in the tins before removing. Once fully cooled, glaze the cake with a mixture of lemon juice and extra glucose syrup for a beautiful finish.

Finally, top the cooled cake with sliced olives and confit lemon for an elegant presentation. Slice and enjoy your delicious Lemon and Olive Tea Cake!