Honey lemon drizzle cake
175g butter softened
zest of 3 lemons and juice of 1
75g ground almonds
100g wholemeal spelt flour
3tsp baking powder
15g flaked almonds
Preheat the oven to 160°C.
Beat the butter, zest of two lemons and 165g of honey until light and fluffy. Add the ground almonds and the eggs one at a time, beating well after each addition. Sift the flour and baking powder and fold in the mixture. Spoon into a loaf tin, scatter the flaked almonds on top and bake for about 45-50 until a skewer comes out clean. Leave to cool.
In a small pot warm the rest of the honey, lemon juice and lemon zest until the honey has melted. Prick holes all over the top of the cake and pour the honey lemon mixture. Wait for the cake to cool down before removing it from the tin.
(from Davina's Sugar-free In a Hurry)