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Nutrition Facts
Serving Size 1 (64g) Recipe makes 12 servings
Calories 142
Calories from Fat 53		(37%)
Amount Per Serving		%DV
	Total Fat 6.0g	9%
	Saturated Fat 2.3g	11%
	Monounsaturated Fat 2.4g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 42mg		14%
Sodium 36mg		1%
Potassium 92mg		2%
Total Carbohydrate 19.5g		6%
	Dietary Fiber 1.3g	5%
	Sugars 7.0g
Protein 3.5g		7%
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Almond Cake With Lemony Glaze

Recipe #366296 | 50 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Burgz
Apr 16, 2009

This is a healthi(er) cake although it is very dense and slightly dry. I has a very pleasant flavour, no overpowering sweetness. It is extremely simple to make. I have included alternative for diabetics, but the original recipe itself is probably suitable, in moderation, for diabetics. I got this from a cookbook written by the cook at the daycare centre I attended as an infant. If your kids don't like the tartness of lemon, you could easily substitute the lemon by an orange. *I have made a couple of suggestions at the bottom of the directions.

SERVES 12 (change servings and units)

Ingredients

Cake

3 tablespoons butter or margarine
3 tablespoons brown sugar or 1 1/2 tablespoons Splenda brown sugar blend
2 eggs
1 cup cream of wheat (uncooked)
1/2 cup ground almonds
1 teaspoon cinnamon
1/2 teaspoon vanilla

Glaze

1 cup water
3 tablespoons brown sugar or 1 1/2 tablespoons Splenda brown sugar blend
2 tablespoons lemon juice
1/2 lemon, zest of

Directions

1
Beat the butter with brown sugar until creamy and until sugar is dissolved in the fat.
2
Add eggs and beat well.
3
Add all other ingredients and mix well.
4
Pour in a grease 8x8 baking pan.
5
Bake at 350F for 40-50 minutes, until a toothpick comes out clean.
6
Cool ten minutes, then pour hot glaze.
7
To make glaze, mix all ingredients in a small saucepan and bring to a boil.
8
Simmer for 10 minutes.
9
Pour onto warm cake and set aside for at least 30 minutes before serving.
10
*I like to turn the cake upside down and poke holes with a toothpick, then pour on half the glaze. Turn the cake over, poke holes on top, then pour remaining glaze (keeping most of the zest for the top). I then pour glaze left over at the bottom, back into the pan, then slowly re-pour on top. I repeat until no, or little, glaze is pooled at the bottom of the dish.
11
*I usually add little extra lemon zest, which I grind in the blender. I then set aside most of the zest and grind my almonds in the same container, that way, some of the lemon goes into the cake batter.
12
*I usually bake this in a convection toaster-oven and it is ready in 30 minute rather than 40-50.