Serves: 16

Lemon & Almond Cake

Calories: 159 kcal
283

Method

  • 1. Put the lemon in a saucepan cover with water and bring to the boil. Reduce the heat and simmer for 1 hour.
  • 2. Halve the lemon remove the pips then puree in a blender skin and all.
  • 3. Preheat the oven to 170C. Oil a 20cm round spring form cake tin and line with a disc of baking parchment.4 Beat the eggs and sugar together until pale and thick. Fold in the flour baking powder almonds and lemon puree.
  • 4. Pour the mixture into the tin and bake for one hour until the top is golden.
  • 5. Keep an eye on the cake for the last 15 mins as the fructose sugar is slightly more likely to catch. The cake will be quite dark though.
  • 6. Leave to cool for 10 minutes then turn out on to a rack and cool completely.