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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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1 Preheat oven to 180°C. Cream spread and sugar until pale and creamy.
2 Add eggs, one at a time, then add flour and mix well. Add almonds, zest and juice. Stir gently until well combined.
3 Pour mixture into a 12-hole greased muffin tin. Top each cake with a slice of lemon to decorate.
4 Bake for about 25 minutes or until cakes are just firm and spongy to the touch and a skewer inserted into the cake middle comes out clean. Cover cakes with foil if necessary for the last few minutes to stop the tops browning too much.
5 Cool in the tray for a few minutes before easing cakes out onto a cooling rack. Serve warm with a scoop of lemon sorbet or yoghurt. They’re good with a scattering of fresh berries, too.
Make it gluten free: Use gluten-free flour.
These cakes are moist and dense, and keep well for several days.
Calories 203 cal
Kilojoules 850 kJ
Total fat 13 g
Saturated fat 2 g
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Every recipe meets strict nutrition standards aligned with the Australian and New Zealand Dietary Guidelines.
Really moist and lemony- great to make when you’ve got lots of lemons