TALKING TO AMY CLARIDGE on BBC Radio Lincolnshire
Published 9th February 2017
175g (6 oz) self-raising flour
175g (6 oz) soft brown sugar
200ml (7 fl oz) Ownsworths rapeseed oil
100g (4 oz) orange marmalade
4 medium eggs, beaten
Marmalade for filling
Pre-heat oven to 180 ˚C/350 ˚F/Gas Mark 4 and line one 20cm/7 inch cake tin (I like to use the easy cake liners) .
In a mixing bowl, using a wooden spoon or hand whisk, combine the self-raising flour, sugar, marmalade, oil and eggs to make a batter.
Pour the batter mixture into the prepared tin and cook in the oven for approximately 45 minutes, or until well risen and thoroughly cooked.
Remove from the tin and liner and place on a wire cooling tray.
When thoroughly cooled, carefully slice the cake in half and sandwich with the remaining orange marmalade.
Grate the zest of one orange and place to one side whilst you make the glace icing.
Measure the icing sugar out into a small bowl and use a little of the juice of the orange to make a runny (but not too runny!) orange icing. Spread over the top of the cake and finally sprinkle over the orange zest for decoration.
PISTACHIO, ALMOND AND LEMON CAKE
200g (7 oz) sugar
120g (5 oz) ground almonds
100 (4 oz) ground pistachio nuts
50g (2 oz) plain flour
1 teaspoon baking powder
200ml (7 fl oz) Ownsworth’s rapeseed oil
50ml (2 fl oz) milk
Grated zest and juice of 1 un-waxed lemon
60g (2 oz) chopped pistachio nuts
Juice of the 2 un-waxed lemons
Preheat the oven to 180 ˚C/350 ˚F/Gas Mark 4
In a mixing bowl combine the sugar, ground almonds, ground pistachio nuts, plain flour and baking powder.
In a jug, beat each egg well and add them to the dry ingredients and stir through evenly.
Into the same jug, measure out the rapeseed oil and milk and add this to the mixing bowl and mix thoroughly to combine all the ingredients.
Pour the mixture into a prepared tin (I like to use a small loaf tin and line with a ready-made loaf tin liner). Smooth the top of the mixture and bake in the oven for approximately 45 minutes or until a skewer inserted into the centre of the cake comes out clean. When cool enough, remove the cake from tin and allow to cool completely. Mix icing sugar with the juice of a lemon to make a smooth spreadable icing, coat the top of the cake and sprinkle on chopped pistachio nuts for decoration.