tangy lemon and almond cake
This rich almond cake is the perfect replacement for a traditional pound cake. With a deep lemon flavor and light citrusy glaze, it pairs perfectly with a cup of tea or under a scoop of ice cream or sorbet for a summer dessert.
Makes: 10 servings
Prep time: 15 minutes
Cooking time: 40 minutes
For the Cake
1 ½ sticks (170 g) unsalted butter, softened
¾ cup (145 g) Sola sweetener
3 free-range eggs
2 1/3 cups (220 g) finely ground almond flour
¼ teaspoon almond extract
Zest of 1 lemon
2 teaspoons baking powder
Juice of ½ lemon (approximately 3 tablespoons)
¼ teaspoon natural lemon extract (optional)
1 pinch of salt
For the Syrup
Juice of 1 lemon (approximately 6 tablespoons)
1 cup (240 ml) water
2/3 cup (130 g) Sola sweetener
1. Preheat the oven to 300F/150c. Grease a 9x5x3? loaf pan with butter and line it with parchment paper.
2. Cream the butter and Sola in the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl with an electric whisk. When the mixture is light and fluffy, beat the eggs in and mix well.
3. Add the remaining ingredients and whisk to combine..
4. Spoon the batter into the prepared loaf pan and place into the oven. Bake for approximately 40 minutes until the cake is lightly golden and an inserted skewer comes out clean.
5. Make the syrup: juice the lemon into a large saucepan, add the water, and bring to a boil. Reduce the heat, add the Sola,and continue to cook the mixture over a low simmer for approximately 10 minutes until it reaches a syrupy consistency.
6. Remove the cake from the oven and leave it in the pan. Using a skewer, poke about 20 holes (evenly spaced) throughout the cake (to help the syrup soak in).
7. Pour the syrup over the cake while it is still hot and let it soak in.
8. Leave the cake to cool in the pan for two to three hours before lifting it out and cutting it into 10 slices.
• Make sure you use a large saucepan when making the syrup as it will bubble up quite a bit and you don’t want it to overflow!