ingredients
100ml rapeseed oil
3 large eggs
225g caster sugar
250g self-raising flour
50g ground almonds
Zest and juice of 2 lemons
Limoncello syrup:
4 tbsp limoncello
3 tbsp icing sugar
Preheat the oven to 180°C/Gas 4
method
Grease and line a medium size cake tin (approximately 6-8in/20cm)
Put the rapeseed oil, sugar, lemon zest and the eggs into a bowl and mix until light and foamy, sift the flour, add the almonds and lemon juice and fold in gently.
Spoon the mixture into the lined cake tin, lightly smooth the top and bake for 45-50 minutes. Remove the cake from the oven and test with a skewer; it should be moist but not wet. Leave the cake to cool slightly in its tin, loosen as it cools.
Make the syrup by warming the limoncello with the icing sugar until the icing sugar has melted. Serve the cake warm cut in slices with a drizzle of limoncello syrup.
Decorate with a dusting of icing sugar and serve with whipped cream or greek yoghurt.
