150 ml Cullisse Highland Rapeseed Oil (cold pressed rapeseed oil)
360g caster sugar
5 eggs – non-chilled
Zest of 1 lemon
325g self raising flour - sieved
40g ground almonds or 20g polenta (these are optional)
30g icing sugar
30g runny honey
Plus more honey to drizzle
Pre heat an oven to 170 degrees c.
Line a medium sized cake tin with silicon paper.
Whisk the eggs and sugar in an electric mixer until light and fluffy.
Gently fold in the flour and ground almonds then fold in the cold pressed rapeseed oil and lemon zest - this needs to be done gently, lifting the ingredients from the bottom of the bowl.
Pour the mixture into the cake tin and bake for around 45-50 minutes (depending on your appliance) until risen and golden – the baked cake should be springy to the touch.
Remove from the oven and drizzle with runny honey.
Allow to cool slightly and gently drizzle with the glaze, trying not to tear the top of the cake.
When cool, remove from the tin and serve with lightly whipped double cream and fresh Scottish berries.
Recipe by Neil Mugg – Head Pastry Chef, The Gleneagles Hotel, Perthshire