Lemon Almond Cake
Quick and easy, gluten free Lemon Almond Cake.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 16 servings
- juice of 1 lemon
- 2 tablespoons raw honey
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!
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