Dessert

Low-calorie Lemon and Almond cake is for Dessert.

Low-calorie Lemon and Almond cake takes several minutes to prepare.

Low-calorie Lemon and Almond cake takes 60 minutes to cook.

Low-calorie Lemon and Almond cake makes 16 servings.

The ingredients for Low-calorie Lemon and Almond cake are:

2 lemons
3 medium eggs
200g fructose sugar
55g plain flour
200g ground almonds
1 tsp baking powder

Here is how you make Low-calorie Lemon and Almond cake:

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.Do keep an eye on it for the last 15 mins as fructose sugar is slightly more likely to catch. The cake will be fairly dark though.Leave to cool for 10 minutes, then turn out onto a rack and cool completely.(I like the serve the cake with low fat yogurt and finely chopped fresh mint, mmmmmm!)Number of Servings: 16Recipe submitted by SparkPeople user LITTLEMISS-MUM.

The nutritional information for Low-calorie Lemon and Almond cake is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 142.0

• Total Fat: 6.5 g
• Cholesterol: 11.2 mg
• Sodium: 38.1 mg
• Total Carbs: 6.9 g
• Dietary Fiber: 2.1 g
• Protein: 5.4 g