Lemon and almond cakes
(at time of publication)
Step 1 Preheat oven to 180°C. Cream spread and sugar until pale and creamy.
Step 2 Add eggs, one at a time, then add flour and mix well. Add almonds, zest and juice. Stir gently until well combined.
Step 3 Pour mixture into a 12-hole greased muffin tin. Top each cake with a slice of lemon to decorate.
Step 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.
Step 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.
About this Recipe
- 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
Nutritional information (per serve)
Nutrition information is given per serve
*NS: not specified