Cooking Corner

Almond, Lemon and honey cake

Ingredients
Cake
• 1 cup trim milk
• 1 Tbsp lemon juice
• 2 cups almond flour
• 1/2 tsp baking soda
• 2 eggs
• 1/3 cup honey
• 1 Tbsp lemon zest, chopped
• 2 apples
• Sauce
• 3 Tbsp lemon juice
• 1 Tbsp honey

Method
Preheat oven to 180C
Line cake tin with removable bottom
Combine the milk and lemon juice and allow to sit at room temperature for ten minutes
In a bowl, combine almond flour, baking soda
In a another bowl, beat the eggs lightly
Stir in honey, milk and 1/2 the lemon zest
Combine wet and dry ingredients
Core the apples, cut into eight wedges, then slice each wedge thinly. Gently fold 3/4 of the apple pieces into the batter
Transfer batter to prepared cake tin
Bake for about 25-30 minutes, or until top is golden brown and a skewer

To make the sauce (optional), combine lemon juice and honey in little pot. Cook on stove until all the honey has melted
To serve, use left over apple wedges and lemon zest to create a flower in the centre of the cake. Delicious served with sauce and Greek Yoghurt