The Belfast born Irish chef Eamonn Ó'Cathain brings a massive selection of recipes from The Afternoon Show to RTÉ Food. From Stir-Fried Broccoli With Cashew ...
180 g flour
2 tsp yeast or baking powder
pinch of salt
225 g sugar
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.