British Lemon and Almond Drizzle Traybake

Shopping list

• 200 g self-raising flour

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• 75 g ground almonds

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• 200 g caster sugar — plus 100 g for syrup

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• 1 tsp baking powder

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• 150 ml sunflower oil

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• 150 ml unsweetened oat milk

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• 3 piece medium eggs — beaten

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• 2 piece lemon — zest and juice

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• 1 tsp vanilla extract

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Step by step

1. 1

   Preheat the oven to 180°C (160°C fan) and line a 20 × 30 cm traybake tin with baking parchment.

2. 2

   In a large bowl, whisk together the flour, ground almonds, 200 g caster sugar and baking powder.

3. 3

   In a jug, whisk the sunflower oil, oat milk, beaten eggs, zest of 2 lemons, juice of 1 lemon and vanilla extract.

4. 4

   Pour the wet mixture into the dry ingredients and fold gently until smooth and well combined.

5. 5

   Pour the batter into the prepared tin and spread evenly.

6. 6

   Bake for 25– 30 minutes until risen, golden and a skewer inserted into the centre comes out clean.

7. 7

   While the cake bakes, make the drizzle by stirring together the juice of the remaining lemon and 100 g caster sugar in a small bowl until the sugar begins to dissolve.

8. 8

   As soon as the cake comes out of the oven, prick it all over with a skewer and pour the lemon syrup evenly over the hot surface.

9. 9

   Leave to cool completely in the tin — the syrup will soak in and create a glossy crust.

10. 10

    Cut into squares and serve.