Lemon & Almond Cake with Glaze | Paleo | Gluten-free | The JOYful Table
This moist, decadent glazed Lemon and Almond cake has a refreshing citrus flavour. It's ideal for brunch, afternoon tea, or dessert.
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Cooking tools:
- Food processor
- Springform pan
- Skewer
- Oven
- Parchment paper
- Chef's knife
- Saucepan
- Stove
- Spoon
- Serving platter
- Refrigerator
Ingredients
- 3 cups almond meal/flour, (from blanched almonds)
- 2/3 cup arrowroot flour, or tapioca
- 2 tsp baking powder (gluten free)
- 1/2 tsp fine sea salt
- 4 Lge egg(s)
- 1/3 cup (80ml) olive oil, (mild flavoured)
- 1/2 cup honey (unprocessed)
- 2 Tbsp finely grated lemon zest, (grate zest before juicing the lemons)
- 1/4 cup (60ml) lemon juice
- 1 1/2 tsp vanilla extract (organic)
- 2 Tbsp ghee
- 2 Tbsp honey (unprocessed)
- 2 Tbsp coconut cream, (don't shake can, take cream from top)
- 2 - 3 drops lemon essenial oil (edible), or 1/2 tsp lemon extract
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