Name: Citrus and almond cake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12
Ingredients: 125 gram low-fat spread; 1/3 cup caster sugar; 1 lemon, finely grated zest; 1 orange, finely grated zest; 2 eggs; 1 cup wholemeal self-raising flour, sifted; 1/3 cup almond meal; 1/4 cup lemon juice; orange segments and low-fat vanilla yoghurt to serve

Citrus and almond cake

Skip to Recipe

Serves 12

Prep

15M

Cook

25M

Total

40M

Ingredients

125 gram low-fat spread

1/3 cup caster sugar

1 lemon, finely grated zest

1 orange, finely grated zest

2 eggs

1 cup wholemeal self-raising flour, sifted

1/3 cup almond meal

1/4 cup lemon juice

orange segments and low-fat vanilla yoghurt to serve

Method

1.Preheat oven to 160°C. Lightly grease a shallow 22cm-round cake pan. Use base and side with baking paper.

2.In a small bowl, using an electric mixer, beat spread, sugar and lemon and orange zest until pale and creamy. Add eggs one at a lime, beating well after each addition. Fold flour, almond meal and juice through, until combined.

3.Spread mixture lightly into pan. Bake for 20-25 minutes until cooked when tested with a skewer. Cool in pan for 5 minutes before transferring to a wire rack to cool completely.

4.Serve cake in wedges topped with orange segments and low-fat vanilla yoghurt. Store in an airtight container.

You could use a combination of orange and lemon juice for this cake. The cake is cooked when a skewer inserted into the centre comes out clean and dry.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Share this post

Ingredients

Method

Related stories

BONUS Elizabeth Arden gift