Lemon & Almond Cake



  • 1 cup Freshlife Australian Almond Meal
  • 1 ½ cups self raising flour
  • ¾ cup caster sugar
  • ½ cup extra light olive oil
  • 3 eggs
  • 2 lemons, rind finely grated then juiced
  • ⅔ cup Freshlife Australian Blanched Almonds

Lemon Syrup

  • Juice of one lemon
  • ¾ cup caster sugar


  1. Preheat oven to 180°C.
  2. Grease and line a 20cm round spring form cake pan.
  3. In a large bowl, combine Freshlife Australian Almond Meal, self raising flour and caster sugar. In a separate bowl whisk together oil, eggs, lemon rind and juice. Mix into flour mixture until just combined.
  4. Pour into cake pan and decorate top with Freshlife Australian Blanched Almonds. Bake for 40 minutes or until a skewer inserted into the centre comes out clean.
  5. Meanwhile, prepare the syrup by combining the lemon juice and caster sugar in a saucepan. Gently heat until sugar has dissolved, then boil for 2 minutes.
  6. Use a skewer to pierce small holes in the top of the cake. Pour warm syrup over the cooked cake and allow to cool in pan.

View PDF