Lemon and Almond Cake
100ml Brock and Morten Lemon Rapeseed Oil
225g caster sugar
3 large eggs
Zest of 1 lemon
250g self-raising flour
Juice of 1 lemon and 3tbsp of icing sugar for the drizzle
50g ground almonds
Preheat oven to 180C/Gas 4 and rub a little Brock and Morten Rapeseed Oil into a medium cake tin.
Put the Lemon Rapeseed Oil, sugar, lemon zest and the eggs into a bowl and mix until light and foamy.
Add the flour and almonds and stir in gently.
Pour the mixture into your oiled cake tin and bake for around 40-50 minutes.
Leave the cake to cool slightly, then tip onto a rack.
For the lemon drizzle, mix the lemon juice with icing sugar. Drizzle all over the cake.
Serve with double cream for the ultimate treat!
How do you use Brock & Morten Rapeseed Oil?
Got any tips and tricks? Or have another great recipe using our oil?
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