Lemon Almond Cake

  • 250g Almonds
  • 125g  Rapadura Sugar
  • As much lemon peel from 1 lemon as possible
  • 4 eggs


  1. Preheat oven to 180C
  2. Place almonds into mixer and blend finely. Transfer to bowl and set aside.
  3. Place sugar into blender and blend at high speed for 1 minute, add lemon peel and blend.
  4. Add eggs and mix for 2 minutes.
  5. Add almonds and mix. Pour mixture into a buttered spring form (24cm) tin and bake in oven for 25-35 minutes. Allow to cool in tin before transferring to plate. Sprinkle the top with coconut.


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