Sugar-free Lemon and Almond Cake
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
1
- Ingredients
- ¾ cup butter
- ¾ cup xylitol
- 1 unwaxed lemon (juice and finely grated zest)
- 3 eggs
- 1 cup self-rising flour
- 0.333 cup Almond flour (heaped)
- milk (if needed)
Preparation steps
1.
Heat the oven to 160°C (140° fan) 325°F gas 3. Grease a 23 x 13 cm|9" x 5" loaf tin.
2.
Beat the butter in a mixing bowl until light and creamy. Beat in the xylitol, then stir in the lemon juice and zest.
3.
Add the eggs 1 at a time, together with 1 tablespoon of the flour, beating well after each addition. Sift in the remaining flour, add the almonds and stir until blended. Add a little milk if the mixture is too stiff.
4.
Pour the mixture into the tin and tap lightly. Bake for about 45 minutes, until a skewer inserted in the middle comes out clean. Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely
