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    You are in: Home / Recipes / Almond Cake With Lemony Glaze Recipe
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    Almond Cake With Lemony Glaze

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    Geniale Genie's Note:

    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.

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    Units: US | Metric


    • 3 tablespoons butter or 3 tablespoons 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



    1. 1
      Beat the butter with brown sugar until creamy and until sugar is dissolved in the fat.
    2. 2
      Add eggs and beat well.
    3. 3
      Add all other ingredients and mix well.
    4. 4
      Pour in a grease 8x8 baking pan.
    5. 5
      Bake at 350F for 40-50 minutes, until a toothpick comes out clean.
    6. 6
      Cool ten minutes, then pour hot glaze.
    7. 7
      To make glaze, mix all ingredients in a small saucepan and bring to a boil.
    8. 8
      Simmer for 10 minutes.
    9. 9
      Pour onto warm cake and set aside for at least 30 minutes before serving.
    10. 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. 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. 12
      *I usually bake this in a convection toaster-oven and it is ready in 30 minute rather than 40-50.

    Ratings & Reviews:


    Nutritional Facts for Almond Cake With Lemony Glaze

    Serving Size: 1 (62 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 141.9
    Calories from Fat 52
    Total Fat 5.8 g
    Saturated Fat 2.2 g
    Cholesterol 38.6 mg
    Sodium 40.8 mg
    Total Carbohydrate 19.3 g
    Dietary Fiber 1.2 g
    Sugars 7.0 g
    Protein 3.4 g

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