Donegal Rapeseed Oil Almond Lemon Cake

Serves 8-10

180g plain flour
50g ground almonds
1 tsp baking powder
1/2 tsp salt
1/4 tsp bread soda
250g caster sugar
1 lemon zest & juice
3 medium eggs
165ml Donegal Rapeseed oil
125ml milk
1 tsp vanilla essence
1/4 tsp almond essence
To garnish
Toasted flaked almonds
Chopped pistachios

Grease and flour a 8” round loose bottom tin and set aside.
Preheat your oven to 190C/ 170C fan/375F/Gas 5
Whisk together the flour, ground almonds, baking powder, salt and bread soda in a bowl and set
In another bowl cream the sugar and lemon zest until soft and fragrant.
Add the eggs and mix for about a minute until light in colour.
Drizzle in the Donegal Rapeseed Oil, milk, vanilla, lemon juice and almond essence and mix.
Add the dry ingredients and mix together until smooth.
Spoon into the prepared tin and place in the center of the preheated oven and bake for 50-60
Remove and allow to cool slightly in the tin before carefully putting it on a wire rack to cool
To serve, sprinkle some toasted flaked almonds and chopped pistachios on top and a spoon of semi
whipped cream on the side.

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