My Moms Lemon & Almond Cake

Because sometimes lifes complicated enough. Have your cake and eat it.

[b]Ingredients [/b]
• 200g of ground almonds
• 2 Lemons
• 3 Medium Sized Eggs
• 50g plain flour
• 200g of fructose sugar
• 1 tsp baking powder

[b]Step 1:[/b] Get a saucepan and fill it with water, add the lemons and bring to a boil and allow to simmer for about an hour.

[b]Step 2:[/b] Take the lemons out and cut them in half. Remove the pips and then wack them in a blender and blend till its in puree form.

[b]Step 3:[/b] Oil a cake tin and line with baking paper. Preheat the oven to 170C.

[b]Step 4:[/b] Crack open the eggs and beat thoroughly while adding the sugar until pale and thick.

[b]Step 5:[/b] Get a bowl and pop the flour in. Then fold in the baking powder, the almonds and the lemon puree and mix.

[b]Step 6:[/b] Add the contents to the baking tin and bake for an hour or so, until the top of the cake is golden.
[b]N.B. KEEP A CLOSE EYE ON IT FOR THE FIRST 10 MINUTES. AS WITH FRUCTOSE SUGAR IS LIKELY TO CATCH… AS MY DAD FOUND OUT TO HIS SURPRISE! HAHAHAHA.[/b]

[b]Step 7:[/b] Allow it to cool for 10 minutes, then turn out onto a plate and allow to cool completely.

[b]Step 8:[/b] My favourite bit. Enjoy cake… put your feet up. See whats on the telly.

Comments

You've failed to state how much water.

Can you not use castor sugar?

No not the gum drop buttons! – Gingy

Well I did say fill the saucepan. I assume you will use some common sense here. About 3 quarters should be enough.

I suppose you could use castor sugar. But fructose is alot more healthier for you. Try it both ways and see which you prefer. This is usually down to the persons taste and what you have at hand.

Back in BLACK

Ignore me (only the bit about the water) im losing it.

No not the gum drop buttons! – Gingy