Almond & Lemon Drizzle Cake
Traditional sponge with a tangy, nutty twist
INGREDIENTS FOR CAKE
Three Eggs
100ml Wignalls Yallo Cold Pressed Rapeseed Oil
Juice and Rind of One Lemon
50grms Ground Almonds
250grms Self Raising Flour
200grms Caster Sugar
INGREDIENTS FOR DRIZZLE
Four tablespoons of castor sugar
Juice of one lemon
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METHOD FOR CAKE
Put the Cold Pressed Rapeseed Oil, along with the sugar and eggs in a bowl, mix until light and foamy.
Then add flour and the Ground Almonds and the zest and juice of your lemon. Stir in gently until all mixture is smooth and creamy.
Spoon into a baking tray and bake for 40-45 mins on 180c or gas mark four.
When your cake is still warm, mix lemon juice with castor sugar and drizzle on top
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