Lemon Drizzle Cake
Serves: 8
Ingredients
To make Lemon Drizzle Cake, you'll need:
FOR THE CAKE: - 2 medium oranges
- 2 lemons
- 300ml water
- 2 tbsp. agave nectar
- 1 tbsp. runny honey
- 50g butter
- 2 medium eggs
- 150g almond flour
- 1 tsp. bicarbonate of soda
- 2 tbsp. poppy seeds
- 100g self-raising flour
FOR THE SYRUP: - 3 tbsp. freshly squeezed orange juice
- Juice of a lemon
- 1 tbsp. agave nectar
Method
- Peel the oranges and lemons and dice the fruit into ¼ inch-thick pieces and place in a medium-size saucepan with the agave nectar, honey and 300ml water.
- Cover the pan and simmer for around 45 minutes until the fruit is cooked thoroughly and has broken into bits.
- Stir the mixture every 10-15 minutes to prevent it burning.
- Preheat the oven to 180°c/Gas Mark 4.
- Melt the butter into the fruit mixture and set aside to cool.
- Put the simmered fruit in a mixing bowl and lightly beat in the eggs with a fork.
- Mix in the almond flour, bicarbonate of soda, poppy seeds and self-raising flour.
- Grease a 7-inch cake tin and line it with baking paper.
- Pour the cake mixture into it and bake for 40 minutes.
- To make the syrup, warm up the orange juice and lemon juice in a saucepan over a low heat, and add a tablespoon of agave nectar.
- Once the cake is ready and has cooled down, put it on to a serving plate and brush with the syrup.
- Let the syrup soak in and relish!
Nutritional Facts (Per Serving)
Calories 270 | Total Fat 17g | Saturated Fat 4.5g | Carbohydrates 27g | Fibre 3.5g | Protein 6g
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