Lemon, honey & almond cake

Serves - 8

This simple and deliciously moist lemon and almond cake is sweetened with honey. Use honey in moderation as a nutritious sugar alternative. For maximum nutrition choose raw honey which contains bee pollen and propolis. Darker honey has a a stronger flavour and provides more beneficial enzymes, vitamins and minerals.

I use natural sources of sugar like honey, maple syrup and very sweet fruit very occasionally.

Nutrition per serving

Fat: 21 g

Carbs: 19 g / Fiber: 5 g (Net Carbs: 14 g)

Protein: 11 g

Ingredients

• 2 lemons

• 4 eggs

• 250g ground almonds

• 100 g raw honey

• 1 t vanilla extract

• 1 t baking powder

• 50 g flakes almonds

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Method

1. Pre-heat the oven to 180ºC / 350 F.

2. Using 2 large mixing bowls, separate egg yolks and whites between bowls.

3. Whip up eggs whites to soft peaks.

4. Grate the zest of both lemons and squeeze the juice from one of them.

5. Add lemon zest, juice, honey and vanilla to the bowl with egg yolks.

6. Add baking powder and ground almonds to egg yolk mixture.

7. Fold eggs whites into yolk mixture, keeping as much air in as possible.

8. Grease a 20cm loose bottom cake tin, and add cake mix.

9. Sprinkle top with flaked almonds.

10. Bake for 30 mins.