Diabetic Lemon Drizzle Cake

Some years ago, I used to make cakes for The Bloke's workplace, which they loved and I got to practice different recipes. The favourite was always my Lemon Drizzle Cake.

There was one chap there who is a diabetic so always missed out - so I came up with this recipe for a diabetic version. He was delighted as he got a whole cake when the others just got a slice! I've been promising him this recipe for ages, so Tony, here it is.

I use Hermesetas granulated sweetener in this recipe. As it is a very light product, rather than weigh the sugar - I find it best to use volume. 1 cup sweetener = 1 cup sugar.

Ingredients:

175g butter, softened
1 cup granulated sweetener
3 eggs
2 lemons
100g self raising flour
75g ground almonds
4-5 tbsp. milk
1/2 cup granulated sweetener


Method:

Set the oven to 180 C. Grease and line a loaf tin with greaseproof paper.

In a large bowl, mix the sweetener into the butter until incorporated and light. You can use an electric whisk but I used a fork. Break the eggs into the mix, one at a time until blended. Add the zest of the two lemons and stir in.

Sieve the flour into the bowl and fold in gently, followed by the ground almonds. It will be quite a stiff paste, so add about 4-5 tablespoons of milk, one at a time until you have a soft, dropping consistency.

Spoon into the prepared tin and bake for about 45 minutes until a skewer comes out clean from the middle of the cake.

While the cake is baking, make the drizzle. In a small pan combine the juice from the 2 lemons and 1/2 cup of sweetener. Bring to the boil and reduce by about a third (about 3-4 minutes). Set to one side.

When the cake is cooked, leave to cool a little for 5 minutes. Using a skewer, make deep holes into the cake all over. Then spoon the drizzle over the top of the cake. Leave to cool completely before serving.

For those who want the recipe for a Lemon Drizzle using sugar, just substitute the sweetener for caster sugar!

Enjoy!