Thursday, 19 January 2012

Lemon Drizzle Cake

So, by popular demand, the next recipe is lemon drizzle cake, without the usual flour or refined sugar and using 1tbsp of olive oil instead of butter.

I was asked if I had worked out the calorie and fat content of these recipes but as the K-Loss way doesn't believe in calorie counting and we all know healthy fats are OK, the answer is: I haven't.


1 tin of chickpeas in water drained and if in salted water, give them a rinse first
1 heaped cup of ground almonds
1/2 cup of milk powder
1/4 cup agave nectar or honey
2 whole eggs
2 egg whites
1 tbsp olive oil
zest of 3 lemons (save juice for drizzling)
1tsp baking powder
1/2 tsp bicarbonate soda


Put chickpeas, agave nectar (or honey), eggs, olive oil and lemon zest in the food processor and whizz until smooth.
Add dry ingredients and whizz until mixed.
Line a loaf tin with baking parchment
Pour mixture in and bake at around 180 degrees until golden and a skewer comes out clean
Leave to cool in the tin for around 10 minutes, it will sink a bit in the middle
Prick holes all over the cake with a cocktail stick
Mix lemon juice from two of the lemons with 1tbsp of agave nectar and drizzle over cake
Remove from tin and leave to cool on wire rack.

Hope you like it

Krish x

1 comment:

  1. Mine didn't look as good as yours but it was very tasty