Lemon Almond Cake
This moist and colourful Lemon Almond Cake is a real fountain of youth.
Vitamin A, C and E help fight free radicals to give your skin that beautiful glow we are all longing for.
Turmeric doesn’t just give the cake its beautiful bright colour, it also acts as an anti-inflammatory.
Click here to find out more about the benefits of Turmeric
in our Golden Turmeric Almond Milk Recipe
Help reduce the squeakiness in your joints with a big load of plant based calcium delivered by the almonds.
Containing no wheat, sugar and gluten, it is the perfect cake for coeliacs and candida sufferers.
Enjoy!
Lemon Almond Cake
Quick and easy, gluten free Lemon Almond Cake.
Servings: 16 servings
Calories: 200kcal
Ingredients
- 3 cups ground almonds
- 4 eggs
- juice of one large unwaxed lemon
- 6 tablespoons coconut oil virgin
- 3 tablespoons raw honey
- 1 teaspoon baking powder
- 1 teaspoon ground turmeric
- 1/2 teaspoon salt
Drizzle
- juice of 1 lemon
- 2 tablespoons raw honey
Instructions
- Preheat the oven to 350 °F/170 °C.
- Line a 20 cm by 20 cm square brownie tin with parchment paper.
- Blend all ingredients in a food processor until thoroughly combined. Pour the dough into the tin and bake for 25 minutes.
- Take it out before it starts to brown around the edges and let it cool in the tin.
- Combine the lemon juice and honey and gently heat it up until it's combined.
- Pierce a couple of holes in the cake using a fork, before drizzling the lemon honey mixture on top of the warm cake. Enjoy!
Nutrition
Calories: 200kcal | Carbohydrates: 10g | Protein: 5g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 88mg | Potassium: 43mg | Fiber: 2g | Sugar: 6g | Vitamin A: 60IU | Calcium: 61mg | Iron: 1.1mg
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