Low-calorie Lemon & Almond cake

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Nutritional Info
  • Servings Per Recipe: 16
  • 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

View full nutritional breakdown of Low-calorie Lemon & Almond cake calories by ingredient
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Number of Servings: 16


    2 lemons
    3 medium eggs
    200g fructose sugar
    55g plain flour
    200g ground almonds
    1 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.

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