• 180 g flour
  • 2 tsp yeast or baking powder
  • pinch of salt
  • 225 g sugar
  • 3 eggs
  • 1 lemon (zest)
  • 60 ml milk
  • 180 ml extra-virgin olive oil
  • 100 g toasted chopped flaked almonds


  • Heat the oven to 180°C and butter and flour a cake tin. Mix together the flour, baking powder and salt.
  • Using an electric whisk, beat the sugar, eggs and lemon zest together in a large bowl until the mixture becomes pale. Add the milk followed by the milk. Now add the flour mixture to the egg mix and stir it in slowly.
  • Finally add the chopped almonds and transfer this dough to the cake tin or mould. Place in the oven for at least 40 minutes. Test by sticking a knife in - it should come out dry.
  • Leave to sit for twenty minutes before turning it out. Shake icing sugar over the top.