Almond Lemon Cake

Yields: 10 Servings Difficulty: Medium Prep Time: 20 Mins Cook Time: 1 Hr Total Time: 1 Hr 20 Mins

Recipe by Chef Shane Smith.

Ingredients

0/14 Ingredients
Adjust Servings
  • To garnish

Instructions

0/10 Instructions
  • 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 aside.
  • 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 minutes.
  • Remove and allow to cool slightly in the tin before carefully putting it on a wire rack to cool completely.
  • 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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