Almond, Lemon & Cornmeal Cake

INGREDIENTS

1 cup / 225g caster sugar

2 medium lemons (zest + juice of 1)

110g butter, softened

3 large eggs, at room temperature

1 cup (125g) FreshLife Cornmeal Flour, sieved

2¼ cups (225g) FreshLife Almond Meal

1½ tsp baking powder

1 pinch salt

Icing sugar to decorate

METHOD

• Grease a 22cm diameter pan.

• Line the bottom with baking paper and dust the sides with cornmeal flour, tapping out any excess.

• Pre-heat the oven to 165°C.

• Combine the cornmeal flour, almond meal, baking powder and salt and set aside. In an electric mixer, or with a handheld electric whisk, cream the sugar, butter and lemon zest until light and fluffy (approx. 2-3 minutes).

• Scrape down the sides of the bowl and beat in the eggs, one at a time. If the mixture starts to curdle, add a tablespoon of the flour mixture.

• Add the juice of one lemon and beat to combine. Gradually fold in the flour mixture.

• Pour the cake mixture into the pan and bake until golden brown, approx. 40-50 minutes or until a toothpick inserted into the centre of cake comes out clean.

• Allow the cake to cool in the pan for 5 minutes. Remove from the pan and cool completely on a cooling rack.

• Serve dusted with icing sugar.