Lemon and almond cakes

Author: Niki Bezzant - Founding Editor

Photographer: James Ensing-Trussell

Serves: 12 (makes 12 small cakes)

Time to make: 45 mins

Ingredients

100g olive oil spread
150g castor sugar
3 eggs
3 heaped tablespoons flour
140g (2 packets) ground almonds
3 lemons, juice and zest
1-2 lemons, thinly sliced

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Instructions

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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.

Variations

Make it gluten free: Use gluten-free flour.

HFG tip

These cakes are moist and dense, and keep well for several days.

Nutrition Info (per serve)

Calories 203 cal

Kilojoules 850 kJ

Protein 4 g

Total fat 13 g

Saturated fat 2 g

Carbohydrates 20 g

Sugar 14 g

Dietary fibre 2 g

Sodium 50 mg

Calcium 70 mg

Iron 1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.