Healthy Lemon Sponge Cake

Ingredients

• cooking oil spray
• 4 free-range eggs
• 1 cup almond meal
• 3 tablespoons coconut sugar
• 2 tablespoons lemon juice
• 2 teaspoons lemon zest
• Pinch salt

Instructions

1. 1

   Preheat oven to 180C. Grease an 8 inch (20cm) square cake pan with cooking oil spray and line with baking paper.

2. 2

   Separate eggs, placing whites and yolks in two different medium bowls.

3. 3

   Combine egg yolks, lemon zest and 2 tablespoons of the coconut sugar.

4. 4

   Beat with an electric mixer for 2 minutes until thick and creamy.

5. 5

   Stir through almond meal and half the lemon juice.

6. 6

   Beat the egg whites and a pinch of salt to soft peaks. Briskly stir a third of the egg whites into the almond mixture to loosen. Gently fold in remaining whites in two batches.

7. 7

   Tip batter into prepared pan, smooth top and bake for 18-20 minutes until a toothpick inserted into the centre comes out clean.

8. 8

   While cake is baking gently warm remaining 1 tablespoon of lemon juice and remaining 1 tablespoon of coconut sugar until sugar is dissolved.

9. 9

   Remove cake from oven and immediately brush with syrup. Cool in pan for 10 minutes then remove and cool completely on a wire rack.

10. 10

    Cut into 6 slices. 1 slice is 1 serve.