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Positively glowing: Spiced lemon traybake with pine nuts 

MAKES 1 X 23CM TRAY

a little groundnut oil for the tin

140g ground almonds

75g fresh white breadcrumbs

150g golden caster sugar

1½ tsp baking powder sifted

1 tsp ground turmeric sifted

50g pine nuts

5 large eggs

110ml groundnut oil

110ml extra virgin olive oil

finely grated zest of 2 lemons

  • Preheat the oven to 210C/190C fan/gas 6½ and brush a 23cm square baking tin or equivalent (for example, a brownie tin) with oil and line if wished. Combine the ground almonds, breadcrumbs, 130g of the caster sugar, baking powder, turmeric and half the pine nuts in a large bowl. Beat in the eggs thoroughly using a wooden spoon, then the two oils, and stir in the lemon zest.
  • Transfer the mixture to the tin and smooth the surface. Scatter over the remaining pine nuts and the remaining sugar and bake for 25-30 minutes or until the cake is golden and a skewer inserted at the centre comes out clean. Run a knife around the edges and leave to cool before cutting into squares. It will keep loosely covered for a couple of days.

 

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