Recipe

Lemon cakes with roasted strawberries

  • 25 mins cooking
  • Makes 8 Item
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Ingredients

Lemon cakes with roasted strawberries
  • 2/3 cup (110g) almonds
  • 2/3 cup (100g) wholemeal plain spelt flour
  • 2 free range eggs
  • 1/3 cup (75g) caster sugar
  • 1/4 cup (90g) rice malt syrup
  • 3 teaspoon finely grated lemon rind
  • 2 tablespoon extra virgin olive oil
  • 2 tablespoon lemon juice
  • 1/2 teaspoon baking powder
  • 500 gram strawberries, halved
  • 1/4 cup (90g) honey
  • 1 1/2 tablespoon lemon juice

Method

Lemon cakes with roasted strawberries
  • 1
    Preheat oven to 180°C. Grease an 8-hole (125ml) loaf pan tray. Line base of pan holes with strips of baking paper, extending the paper 3cm over long sides.
  • 2
    Process nuts and 2 tsp of the flour until finely ground.
  • 3
    Beat eggs, sugar, syrup and rind in a small bowl with an electric mixer on medium-high speed for 10 minutes or until thick and pale. Reduce speed to low, then gradually beat in oil and juice until just combined. Stir in nut mixture, then sifted remaining flour and baking powder. Return any husks to bowl. Spoon mixture into holes.
  • 4
    Bake cakes for 25 minutes or until a skewer inserted in the centre comes out clean. Stand cakes in pans for 5 minutes, before turning top-side up onto a wire rack to cool.
  • 5
    To make roasted strawberries, combine strawberries, honey and juice in a medium ovenproof dish. Roast, uncovered, for 10 minutes or until softened. Stir gently and stand 5 minutes.
  • 6
    Serve cakes warm with roasted strawberries.

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