Method
1. Preheat your oven to 180°C (160°C fan) / 350°F / Gas Mark 4.Lightly grease a 20cm springform cake tin and line the base with baking parchment.
2. Prepare the lemon pulp:
Blend the Opies Lemon Slices using a food processor or stick blender until smooth.
3. Make the cake batter:
In a large mixing bowl, whisk the eggs, caster sugar, orange zest, vanilla and almond extracts until light and fluffy.
Whisk in the olive oil, then fold in the lemon pulp, ground almonds, and baking powder until combined.
4. Bake:
Spoon the mixture into the prepared tin and bake for about 50 minutes, or until golden, risen, and springy to touch.
The cake should shrink slightly from the sides when done.
5. Make the lemon syrup:
While the cake cools slightly, gently heat the reserved lemon juice and caster sugar in a pan until the sugar dissolves.
Poke holes all over the warm cake using a skewer, then slowly pour the syrup over the cake.
Leave to cool completely in the tin before turning out onto a serving plate.
6. Decorate:
Mix the icing sugar with lemon syrup until you have a pourable consistency.
Drizzle over the cake in a zigzag pattern, then sprinkle with the chopped pistachios.
Tip
This moist and zesty cake is perfect served with a dollop of Greek yogurt or crème fraîche.Ingredients
• 1 jar Opies Lemon Slices, drained (reserve the juice)
• 4 large eggs
• 160g caster sugar
• Zest of 1 orange
• 1 tsp vanilla extract
• 1 tsp almond extract
• 100ml olive oil
• 175g ground almonds
• 3 tsp baking powder
For the syrup:
• 3–4 tbsp reserved Opies Lemon Juice
• 20g caster sugar
For the topping:
• 3 tbsp icing sugar
• 1–2 tsp lemon syrup (from the jar)
• 25g pistachios, finely chopped
