Recipes

Lemon and Almond Cake with Limoncello Syrup

Ingredients:

• 100ml Oleifera rapeseed oil
• 3 large eggs
• 225g caster sugar
• 250g self-raising flour
• 50g ground almonds
• Zest and juice of 2 lemons

Limoncello syrup:

• 4 tbsp limoncello
• 3 tbsp icing sugar

Preparation:

• Preheat the oven to 180°C/Gas 4

Method:

• Grease and line a medium size cake tin (approximately 6-8in/20cm)
• Put the Oleifera rapeseed oil, sugar, lemon zest and the eggs into a bowl and mix until light and foamy, sift the flour, add the almonds and lemon juice and fold in gently.
• Spoon the mixture into the lined cake tin, lightly smooth the top and bake for 45-50 minutes.
• Remove the cake from the oven and test with a skewer; it should be moist but not wet.  Leave the cake to cool slightly in its tin, loosen as it cools.
• Make the syrup by warming the limoncello with the icing sugar until the icing sugar has melted.  Serve the cake warm cut in slices with a drizzle of limoncello syrup.
• Decorate with a dusting of icing sugar and serve with whipped cream or greek yoghurt.