Category: Baking
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
- To garnish
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.