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Almond and Lemon cake

Easy peasy and very good!


  • 150 gr ground almonds (or almonds flour)

  • 60 gr unsweetened dessicated coconut

  • 1/2 cup caster sugar (coconut sugar is also good)

  • 4 large eggs

  • 2 tspns vanilla extract

  • 1/4 tspn almond extract

  • 150 gr unsalted butter (melted)

  • zest of half lemon.


Preheat oven a 180 degrees C and line a 9 inch cake tin with baking paper. (Baking paper is great and make you save some extra butter).

Whisk the sugar, zest and butter together until they create a cream.

Add the eggs one at a time.

Stir in the vanilla, almonds and coconut.

Cook it in the oven for 30 minutes and let it cool on a wire rack. Remove paper and place it on a dish. Once cooled down add some sliced almonds and icing sugar and serve with rasberry compote or yogurt. : ))

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