Lemon and Almond Cake

A DECIDANT LEMON CAKE

Easter weekend is approaching and whilst the UK is still in lockdown, what better way to spend it than baking up a delicious Easter cake! Let's be honest, this doesn't need to just be for Easter! It can be made for any celebration, or just to have with a cup of tea! This lemon and almond cake uses olive oil which makes it deliciously soft and gives it a beautiful texture. It is also gluten free and can be kept dairy free - so perfect for particular dietary requirements!

If you try this recipe and love it, make sure to tag me in your pictures on Instagram @the_happy_oat !

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Makes: 1 cake, serving approx. 8 people. Prep and Cooking Time: 1hr 10 minutes

INGREDIENTS

• Zest of 2 large lemons

• 4 large eggs

• 160g coconut or brown sugar

• 100ml olive oil

• 175g ground almonds

• 2 tsp baking powder (ensure they are flat teaspoons)

For the Topping:

• 3 tablespoons of Greek or coconut yogurt

• Handful of flaked almonds

• Sprinkling of lemon zest

METHOD

1. Preheat the oven to 180 C and grease and line a 20cm cake tin with baking paper.

2. Whisk the eggs, lemon zest and sugar in a bowl. Then add the olive oil and mix.

3. Fold in the ground almonds and baking powder until well combined.

4. Spoon the mixture into the tin and bake for around 45 – 50 minutes.

5. While your cake is baking, toast your flaked almonds by placing them in a frying pan over a medium heat with 1 spray of coconut oil. Ensure to mix every 20-30 seconds for approx. 4-5 minutes until golden brown in colour, and leave to cool.

6. Once your cake is cooked, leave it to cool before spreading the yogurt over the top of the cake and decorating with the zest and toasted almonds.

Happy Baking!

Ruth xxx