Low-calorie lemon and almond cake recipe

Jackie_W
Jackie_W Posts: 1,676 Member
in Recipes
Makes 12-16 slices
Ready in 2 hours

Ingredients
• 2 tbsp lemon juice
• 3 medium eggs
• 100g fructose sugar (or sweetener)
• 55g plain flour
• 100g ground almonds
• 1 tsp baking powder

Nutritional Information
Per serving:
159 calories (based on 16 servings)

Method: How to cook low-calorie lemon and almond cake
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 purée 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.
5. Fold in the flour, baking powder, almonds and lemon purée.
6. Pour into the tin and bake for one hour until the top is golden.
7. 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.
8. Leave to cool for 10 minutes, then turn out on to a rack and cool completely.

I tried this one this morning - it's very tasty, and surprisingly light.

Replies

  • Jackie_W
    Jackie_W Posts: 1,676 Member
    Makes 12-16 slices
    Ready in 2 hours

    Ingredients
    • 2 tbsp lemon juice
    • 3 medium eggs
    • 100g fructose sugar (or sweetener)
    • 55g plain flour
    • 100g ground almonds
    • 1 tsp baking powder

    Nutritional Information
    Per serving:
    159 calories (based on 16 servings)

    Method: How to cook low-calorie lemon and almond cake
    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 purée 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.
    5. Fold in the flour, baking powder, almonds and lemon purée.
    6. Pour into the tin and bake for one hour until the top is golden.
    7. 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.
    8. Leave to cool for 10 minutes, then turn out on to a rack and cool completely.

    I tried this one this morning - it's very tasty, and surprisingly light.

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