LEMON OLIVE OIL CAKE

Deliciously squidgy and dairy-free, this uniquely flavoured bake is like a Mediterranean version of lemon drizzle cake. For the best texture, make this cake at least a day ahead to allow the syrup to soak through evenly.

INGREDIENTS

For the cake

2 unwaxed lemons

100ml extra virgin olive oil, plus extra to grease

4 medium eggs, lightly beaten

275g caster sugar

100g ground almonds

75g semolina

125g plain flour

1 tbsp. baking powder

For the syrup

1 tbsp. extra virgin olive oil

50g caster sugar

Juice 1/2 lemon

METHOD

1. For the cake, put the lemons in a medium pan and cover with just-boiled water. Bring to the boil, reduce heat to low and bubble gently for 30min until very soft. Drain and leave to cool. Grease and line a 20.5cm round springform tin with baking parchment.

2. When the lemons are cool enough to handle, cut them in half. Holding them over the pan or a bowl (to catch the juice) pick out and discard the pips. Whizz the lemons in a food processor with any reserved juices to a chunky purée. Preheat oven to 170°C (150°C fan) mark 3.

3. In a large bowl, using a handheld electric whisk, beat the olive oil, eggs, sugar, lemon purée and a pinch of salt together until combined. Stir in the ground almonds, semolina, plain flour and baking powder.

4. Scrape mixture into the prepared tin and bake for 50min-1hr or until golden and a skewer inserted into the centre comes out clean. 

5. Meanwhile make the syrup. Gently heat the oil, sugar and lemon juice in a small pan, stirring, until the sugar dissolves. Increase heat and bubble for 1min. As soon at the cake comes out of the oven, drizzle over the syrup. Leave to cool in tin.7 Remove cake from tin, cut into slices and serve with Greek yogurt or crème fraiche.