Low Calorie Lemon And Almond Cake
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Instructions
Put the lemons in a saucepan, cover with water and bring to the boil. Reduce the heat and simmer for 1 hour.
Halve the lemon, remove the pips, the puree in a blender, skins and all.
Preheat the oven to 170C. Oil a 20cm, round springform cake tin and line with a disc of baking parchment.
Beat the eggs and sugar together until pale and thick.
Fold in the flour, baking powder, almonds and lemon puree.
Pour into the tin and bake for 1 hour until the top is golden.
Leave to cool for 10 minutes, then turn out onto a rack and cool completely.
