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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