Low-calorie Lemon & Almond cake
- Minutes to Cook:
- Number of Servings: 16
Ingredients
2 lemons3 medium eggs200g fructose sugar55g plain flour200g ground almonds1 tsp baking powder
Put the lemons in a saucepan, cover with water and bring to the boil. Reduce the heat and simmer for 1 hour.
Halve the lemon, remove the pips, the puree in a blender, skins and all.
Preheat the oven to 170C. Oil a 20cm, round springform cake tin and line with a disc of baking parchment.
Beat the eggs and sugar together until pale and thick.
Fold in the flour, baking powder, almonds and lemon puree.
Pour into the tin and bake for 1 hour until the top is golden.
Do keep an eye on it for the last 15 mins as fructose sugar is slightly more likely to catch. The cake will be fairly dark though.
Leave to cool for 10 minutes, then turn out onto a rack and cool completely.
(I like the serve the cake with low fat yogurt and finely chopped fresh mint, mmmmmm!)
Number of Servings: 16
Recipe submitted by SparkPeople user LITTLEMISS-MUM.
Halve the lemon, remove the pips, the puree in a blender, skins and all.
Preheat the oven to 170C. Oil a 20cm, round springform cake tin and line with a disc of baking parchment.
Beat the eggs and sugar together until pale and thick.
Fold in the flour, baking powder, almonds and lemon puree.
Pour into the tin and bake for 1 hour until the top is golden.
Do keep an eye on it for the last 15 mins as fructose sugar is slightly more likely to catch. The cake will be fairly dark though.
Leave to cool for 10 minutes, then turn out onto a rack and cool completely.
(I like the serve the cake with low fat yogurt and finely chopped fresh mint, mmmmmm!)
Number of Servings: 16
Recipe submitted by SparkPeople user LITTLEMISS-MUM.
Nutritional Info Amount Per Serving
- Calories: 142.0
- Total Fat: 6.5 g
- Cholesterol: 11.2 mg
- Sodium: 38.1 mg
- Total Carbs: 6.9 g
- Dietary Fiber: 2.1 g
- Protein: 5.4 g
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