| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Servings |
slices
|
Ingredients
- cooking oil spray
- 4 free-range eggs
- 1 cup almond meal
- 3 tablespoons coconut sugar
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest
- Pinch salt
Ingredients
|
|
Instructions
- Preheat oven to 180C. Grease an 8 inch (20cm) square cake pan with cooking oil spray and line with baking paper.
- Separate eggs, placing whites and yolks in two different medium bowls.
- Combine egg yolks, lemon zest and 2 tablespoons of the coconut sugar.
- Beat with an electric mixer for 2 minutes until thick and creamy.
- Stir through almond meal and half the lemon juice.
- Beat the egg whites and a pinch of salt to soft peaks. Briskly stir a third of the egg whites into the almond mixture to loosen. Gently fold in remaining whites in two batches.
- Tip batter into prepared pan, smooth top and bake for 18-20 minutes until a toothpick inserted into the centre comes out clean.
- While cake is baking gently warm remaining 1 tablespoon of lemon juice and remaining 1 tablespoon of coconut sugar until sugar is dissolved.
- Remove cake from oven and immediately brush with syrup. Cool in pan for 10 minutes then remove and cool completely on a wire rack.
- Cut into 6 slices. 1 slice is 1 serve.
Recipe Notes
218 calories per serve