Citrus-Almond Cake
- 1/2 cup margarine
- 1/2 cup granulated sugar
- 1 None lemon, zested
- 1 None orange, zested
- 2 None eggs
- 1 cup whole wheat self-rising flour, sifted + 2 tbsp
- 1/2 cup ground almonds
- 1/4 cup lemon juice
- None None orange segments, to serve
- None None low-fat vanilla yogurt, to serve
- Preheat oven to 325u0b0F. Lightly grease and line an 8 inch cake pan with parchment paper.
- Cream margarine, sugar and citrus zest until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Fold in flour, almonds and lemon juice. Transfer to prepared pan and bake for 20-25 mins, until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.
- Serve cake in wedges topped with orange segments and low-fat vanilla yogurt. Store in an airtight container.
margarine, granulated sugar, lemon, orange, eggs, whole wheat selfrising flour, ground almonds, lemon juice, orange segments, lowfat vanilla yogurt
Taken from recipes-plus.com/api/v2.0/recipes/23701 (may not work)