There are more and more recipes now being published using almond flour in place of regular white flour. It is a healthier option as it’s a more natural product with less processing. Also it’s good for those who want to reduce their white flour and carb intake. Almond Flour is not the same as Ground Almonds. It’s finer so has a different texture. It adds a lovely flavour to any bake and cakes then to be less dense using almond flour.
You only need a bowl, a whisk and spoon to make this flour free, butter free delicious cake! And about 10 mins to get into the oven.
Definitely worth making. Please let me know when you bake this lovely cake. Share it with your lemon loving friends and save the recipe. Leave a comment below to let me know what you think.
Ingredients:
- 240g Greek Yoghurt
- 3 Eggs, large
- 150g Maple Syrup
- 60ml Lemon Juice
- Zest of 1 Small Lemon
- 1 1/2 tsp Baking Powder
- 250g Almond Flour
- Glaze:
- 60g Icing Sugar
- 2tbsp Lemon Juice
Method:
I used an 8” cake tin and would recommend you base line it plus either line or grease the sides well.
Preheat oven to 165C Fan or 175C
Grease & line an 8” or 9” cake tin
Into a large bowl whisk the eggs, yoghurt, maple syrup, lemon juice and zest till smooth.
Then add the almond flour and baking powder with a pinch of salt.
Mix to a smooth batter then pour into the prepared tin and level out.
Bake for 40 – 45 mins until the centre is set. I covered the top with foil for last 5 mins to prevent too much browning.
Remove from the oven and leave in the tin for 10 mins at least before removing gently to a rack to cool completely.
Mix the two glaze ingredients to a smooth and thick glaze. Drizzle over the cake. Add some extra lemon zest to decorate and leave to set.
Serve with a vanilla flavoured cream and that’s it!
Baking with love and lemons!
Soraya x