PopCo (54 page)

Ingredients

2
oz ground almonds

6
oz self-raising flour

2
tsp baking powder

4
oz light
muscovado
sugar

150
ml corn oil

200–250
ml soya milk

zest of two
unwaxed
lemons

juice of
2
lemons

1
tbsp orange flower water

1
tsp natural vanilla extract

Preheat the oven to 190 degrees, or less if it’s a fan oven
.

Grease a cake tin. A deep six-inch tin is good but any will do
.

Sift the flour and the baking powder into a bowl and then add
the sugar. Mix in the ground almonds and the lemon zest. Add
the oil and the milk. Use slightly less liquid to make the end
result more of a cake and less of a pudding. You don’t have to
be 100per cent precise with the liquids in this cake
.

Now add the lemon juice and mix in thoroughly. Add the flower
essence and the vanilla extract and mix again. The result should
look like a thick batter
.

Pour into the cake tin and bake for about forty minutes. The
outside should be brown and the inside very soft. Turn out, cool
and decorate with fresh mint leaves and strawberries
.