Almond & lemon pudding cake

Serves 8

100g ground almonds 25g flaked almonds, to decorate 150ml olive oil, plus extra for greasing 100g plain flour 2 tsp baking powder 200g caster sugar 2 eggs 100ml milk zest and juice of 2 lemons 100g double cream 23cm cake tin baking paper Preheat the oven to 180°C/160°C fan/gas mark 4 and grease and line the cake tin with baking paper. In a large bowl, mix together the flour, ground almonds, baking powder and sugar.

In a large jug, whisk together the olive oil, eggs, milk and the lemon zest and juice. Pour the wet mixture into the dry, whisking throughout, until completely combined.

Transfer the mixture to the prepared tin and bake for 35-40 mins until a metal skewer comes out clean. Allow to cool completely in the tin, then transfer to a serving plate.

In a large bowl, whip the cream, using an electric whisk, for 2-3 mins until just thick. Pile on top of the cake, then top with the flaked almonds, and serve.