A quick recipe that everyone will love at Easter lunch …
Main image; Naoise Culhane
Sort of an olive oil version of my ‘any cake cake’ from my cookbook, Make More With Less, which works every time. @kittycoles
ALMOND SPONGE
Ingredients
• 200g plain flour
• 50g ground almonds (or 50g plain flour)
• 250g caster sugar
• 2 tsp of baking powder
• 1 tsp bicarbonate soda
• A small pinch of flaky sea salt
• 150ml neutral olive oil
• 150g natural yoghurt
• Zest and juice of 1 orange
• 1 tsp of almond extract
• 3 eggs, beaten
Method
1. Preheat your oven to 180°C fan, and grease a 23cm cake tin with a little oil, then line with baking paper.
2. Add the flour, ground almonds, sugar, baking powder, bicarbonate of soda, and salt to a bowl, then whisk.
3. In a separate bowl, whisk together the oil, yoghurt, orange zest and juice, almond extract and eggs until well mixed.
4. Add the wet ingredients to the dry and make sure everything is evenly mixed, with no dry lumps left.
5. Pour the batter into the cake tin and bake for 35 minutes, or until lightly golden and springy to the touch.
6. Either serve warm, or allow to cool, and finish with generous dustings of icing sugar and lightly whipped double cream.