|300 g||castor sugar|
|200 g||almonds — ground|
|lemon — zest only|
|1,5 tsp||Robertson's 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.
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