Almond and rapeseed oil cake

Almond and rapeseed oil cake

By
From
Sweet
Serves
6-8

Almond and oil cake might be nothing new, but my version uses rapeseed oil. This fantastic ingredient is growing in popularity, and I like to use it instead of olive oil when I want a milder, more delicate flavour.

Ingredients

Quantity Ingredient
4 eggs
200g caster sugar
75g melted butter, cooled
150ml extra-virgin rapeseed oil
100g polenta
1 teaspoon poppy seeds
1 teaspoon baking powder
200g ground almonds
45g toasted flaked almonds
50ml Stock syrup

Method

  1. Preheat the oven to 180°C. Grease and line a 20cm springform cake tin.
  2. Whisk the eggs and sugar together in a food mixer, or in a bowl with an electric whisk, until very pale and fluffy. Pour in the cooled, melted butter and the rapeseed oil, continuing to whisk all the time.
  3. Fold the polenta, poppy seeds, baking powder and ground almonds gently into the mixture until fully combined – it should be a thick batter.
  4. Pour into the prepared tin then bake for 30–35 minutes until golden and risen. A skewer inserted into the centre should come out clean – if it doesn’t, return the cake to the oven for a further 5 minutes and repeat.
  5. Cool in the tin for 15 minutes before turning out, face down, onto a serving plate. Warm the stock syrup glaze in a small saucepan. Scatter the flaked almonds over the cake then drizzle over the stock syrup glaze. Serve with a little whipped cream, if you like.
Tags:
James Martin
Saturday Kitchen
desserts
puddings
sweet
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