Print

Lemon Almond Cake

Quick and easy, gluten free Lemon Almond Cake.
Course Cake, Dessert, Snack
Cuisine British, Vegetarian
Keyword easy, gluten-free, summer
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 16 servings
Calories 200kcal
Author Eva Burg

Ingredients

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