Almond Lemon Cake
Recipe by Chef Shane Smith.
  • Difficulty: Medium
  • Category:
Servings: 10 yield(s)
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 80 mins
Ingredients
  • 180 g plain flour
  • 50 g ground almonds
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp bread soda
  • 250 g caster sugar
  • 1 lemon juice and zest
  • 3 medium eggs
  • 165 ml Donegal Rapeseed Oil
  • 125 ml milk
  • 1 tsp vanilla essence
  • 1/4 tsp almond essence
    • To garnish
  • toasted flaked almonds
  • chopped pistachios
Instructions
  1. Grease and flour a 8'' round loose bottom tin and set aside.
  2. Preheat your oven to 190C/170C fan/375F/Gas 5.
  3. Whisk together the flour, ground almonds, baking powder, salt and bread soda in a bowl and set aside.
  4. In another bowl, cream the sugar and lemon zest until soft and fragrant.
  5. Add the eggs and mix for about a minute until light in colour.
  6. Drizzle in the Donegal Rapeseed Oil, milk, vanilla, lemon juice and almond essence and mix.
  7. Add the dry ingredients and mix together until smooth.
  8. Spoon into the prepared tin and place in the center of the preheated oven and bake for 50-60 minutes.
  9. Remove and allow to cool slightly in the tin before carefully putting it on a wire rack to cool completely.
  10. To serve, sprinkle some toasted flaked almonds and chopped pistachios on top and a spoon of semi whipped cream on the side.