Lemon Almond Cake

5 serving Bob's Red Mill Almond Flour - per 1/4 Cup
3 serving Stevia in the Raw
3 large Egg, fresh, whole, raw
1 fruit without seeds, Lemons
.25 tsp Baking Powder
4 tbsp Almonds - sliced

Extra topping 1/2 cup powdered sugar with a little lemon juice and drizzle over top. Freezes well!

Cut lemon in wedges and remove all white membrane in middle. Place cut lemon in bowl with about 1/4 cup water, loosely cover and cook in microwave for about 6 minutes. Lemon and peel should be very soft. Place lemon mixture in food processor, pulse until pureed. Add almond flour and stevia to lemon mixture and pulse to combine. Add eggs and baking powder, continue to pulse until all combined. If too thick a drop or two of water. Mixture will be on the thick side but pourable. Pour into a greased baking pan. Top with sliced almonds. I use a 6-inch square pan. Do not put in a large pancake will be too thin. Bake at 350 F for 40-45 minutes. Let cool for 30 minutes before cutting or it will not cut evenly.

Serving Size: makes 8 servings ( 3" long x 1 1/2" wide)

Number of Servings: 8

Recipe submitted by SparkPeople user HARRIETANN.