It’s been a while since I baked a cake. Nothing is better than pottering about in the kitchen, mixing up a few simple ingredients, reveling in the delicious smells coming from the kitchen whilst it bakes. Oh and of course the best thing is the satisfaction of indulging in your tasty homemade treat.
With spring in the air I wanted to bake something light and fresh…does a non-stodgy cake even exist? Enter my Lemon and Almond Cake, a light, low sugar and grain free alternative. It’s freakin’ delicious too!
Ingredients (adapted from this recipe)
1 cup of coconut oil
1/2 cup of powdered stevia ()
zest and juice of 2 lemons
2 tsp of baking powder
1 tsp of almond extract
100g of ground almonds
Beat the coconut oil and stevia together until creamy. Add the eggs one at a time and mix well, getting enough air in the mixture to help it rise. Next stir in the almond extract, lemon zest and juice before adding the baking powder and ground almonds. Stir until well combined (the mixture will be quite loose!) and then pour into a prepared loaf tin. Bake for 30-45 minutes at around 180 degrees until golden brown or when a skewer placed in the centre of the cake comes out clean (timing dependent on oven type).
Due to all of the eggs this cake has quite a different texture. I was surprised buy how light and fluffy it was inside. It holds together well which means it doesn’t crumble like a cake based on a flour recipe. The use of ground almonds and stevia makes it a much healthier version of the traditional lemon drizzle cake to boot!
Ahhh I’m off for a slice of cake now!
What is your favourite cake flavour? My wedding cake was a four tier red velvet and vanilla sponge cake, which are my favourites, swiftly followed by this lemon sponge. You can have 3 favourites right?