|300 g||castor sugar|
|200 g||almonds — ground|
|lemon — zest only|
|1,5 tsp||baking powder|
|4||eggs — beaten|
|225 ml||olive oil — extra virgin|
|cream — double thick, to serve|
|raspberries — to serve|
Preheat the oven to 180C.
Grease and line a 20cm loose-bottomed cake tin.
Combine the dry ingredients and zest in a large mixing bowl.
Add the eggs and beat well.
Pour in the olive oil and mix well to ensure a smooth batter.
Bake for 75 minutes until a skewer comes out clean. (If the top browns too quickly, cover loosely with some tin foil.
Allow to cool in the tin before removing.
Serve with a dollop of double cream or whipped cream and a few raspberries.
Recipe reprinted with permission of Hein Stirred. To see more recipes, please click here.
To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.