A moist dessert cake delicious served with yogurt. Using xylitol helps keep the sugar content low and the addition of ground almonds boosts the protein content to help stabilise blood sugar levels. This will keep well in the fridge for 3-4 days and can be frozen for up to 3 months. You could vary the flavour too – try orange instead of lemon.
Time – 15 minutes preparation, 40-45 minutes cooking
Makes 1 cake (20cm)
What’s good about it?
Almonds are packed with fibre, protein and healthy monounsaturated fats. They are also high in antioxidants that can protect your cells from oxidative damage, a major contributor to ageing and disease.
- Preheat the oven to 160C/Gas 3. Grease and line a 20cm / 8 inch spring form cake tin with parchment paper.
- Place the butter or dairy free spread in a food processor with the xylitol and beat until light and creamy.
- Gradually beat in the eggs and vanilla extract, lemon juice and lemon zest. Slowly add the remaining ingredients and combine.
- Spoon the batter into the cake tin. Bake for 40-45 minutes until the cake is golden and when a skewer is inserted into the centre it comes out clean.
- Leave the cake to cool in the tin for 10 minutes then turn out
- To make the syrup, place the juice and xylitol in a small saucepan and simmer gently to dissolve the xylitol, about 3 minutes.
- Prick the cake all over with a skewer, then pour over the syrup.
- Cut to serve and accompany with yogurt if wished
Did You Know?
Polenta (cornmeal) is a useful alternative to gluten free flour in baking and gives the cake a lovely rich flavour with plenty of fibre too.
200 g butter, dairy free spread or coconut oil
1tbsp vanilla extract
1tbsp lucuma powder
3 large eggs
zest of 2 lemons
1tbsp lemon juice
200g ground almonds
100g fine polenta
1 tsp baking powder
Juice of 3 lemons
3tbsp xylitol or stevia