A light cake with a superb flavour.
8 oz / 200g ground almonds
50 ml olive oil
4 oz / 100g sugar
2 oz / 50g cornflour
juice of one lemon
½ tsp / 2g bicarbonate of soda
¼ tsp / 1g cream of tartar (or a gluten-free raising agent)
Beat all the ingredients together. This is best done in a liquidiser.
Finally beat in the bicarbonate of soda and cream of tartar, then pour the mixture onto a shallow tray lined with non-stick baking parchment.
gas mark 3 325°F 160°C
Bake for 45 to 50 minutes when the top should be golden brown and the sides shrinking away from the tin.
Cool for ten minutes before turning out onto a wire tray.