Lemon & Almond Cake

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Preparation info

  • Difficulty

    Medium

  • Serves

    4

Appears in

All Sorts of Healthy Dishes

All Sorts of Healthy Dishes

By Chantal Lascaris

Published 2017

  • About

TRADITIONALLY, EVERY MEDITERRANEAN HOME HAD A CAKE ON STANDBY, READY FOR UNEXPECTED GUESTS. THIS CAKE IS REALLY EASY TO MAKE AND REMARKABLY MOIST, AND BY USING LEMON AND ALMONDS I’M KEEPING IT AUTHENTIC. IT’S ALSO EASY NOWADAYS TO SUBSTITUTE WHITE SUGAR WITH THE MANY SUBSTITUTES READILY AVAILABLE IN SUPERMARKETS AND SPECIALIST HEALTH SHOPS.

Ingredients

  • ½ cup castor sugar or sugar substitute
  • 4 eggs, separated
  • ½ cup olive oil
  • 2 cups cake flour
  • 1 tsp baking powder
  • a pinch of salt
  • ½ cup water
  • ¼ cup freshly squeezed lemon juice
  • grated zest of 1 lemon

Topping

  • juice of 1 lemon
  • ½ cup castor sugar or sugar substitute
  • 3–4 tsp flaked almonds
  • edible flowers for decorating

Method

  1. Preheat the oven to 180°C. Grease a 20cm round cake tin.
  2. Using an electric mixer, combine the sugar and egg yolks.
  3. Add the olive oil and mix.
  4. Sift together the flour, baking powder and salt. Add to the egg and sugar mixture and beat until well mixed.
  5. Stir in the lemon juice and zest.
  6. In a separate bowl, beat the egg whites until stiff peaks form. Add to the egg and sugar mixture and gently mix.
  7. Pour the mixture into the prepared tin and bake for 25–30 minutes or until a skewer inserted into the centre comes out clean.
  8. Remove and place on a wire rack.
  9. To prepare the topping, simmer the lemon juice and sugar together until the sugar dissolves. Drizzle over the top of the cake while it is still warm.
  10. Scatter the almonds on top and decorate with the flowers.