A moist dessert cake delicious served with yogurt. Using xylitol helps keep the sugar content low and the addition of ground almonds boosts the protein content to help stabilise blood sugar levels. This will keep well in the fridge for 3-4 days and can be frozen for up to 3 months. You could vary the flavour too – try orange instead of lemon.
Difficulty -Easy
Time – 15 minutes preparation, 40-45 minutes cooking
Makes 1 cake (20cm)
Almonds are packed with fibre, protein and healthy monounsaturated fats. They are also high in antioxidants that can protect your cells from oxidative damage, a major contributor to ageing and disease.
Polenta (cornmeal) is a useful alternative to gluten free flour in baking and gives the cake a lovely rich flavour with plenty of fibre too.
Cake
200 g butter, dairy free spread or coconut oil
100g xylitol
1tbsp vanilla extract
1tbsp lucuma powder
3 large eggs
zest of 2 lemons
1tbsp lemon juice
200g ground almonds
100g fine polenta
1 tsp baking powder
Lemon Syrup
Juice of 3 lemons
3tbsp xylitol or stevia
