New cake alert: lemon and almond

Apple cake, pear cake, apple cake, pear cake. I love 'em, but I'm getting tired of them. So this morning I went trawling for a new cake to make. I felt like having something fruity, which isn't easy given it's the middle of winter.

I considered upside-down peach cake, but using tinned peaches just didn't grab me. Then I considered coffee and walnut cake, but the coffee it calls for tends to be instant, and I don't have instant. (Cos I'm fancy.)

Finally I settled on lemon and almond cake. This one excited me for several reasons:

1) it's fruity, and I don't feel guilty buying lemons in winter. it uses the entire lemon, so no waste.
2) it's healthy - low-calorie (comparatively) and doesn't use any fats from butter/oil
3) it uses ground almonds almost entirely in place of flour, which I've been wanting to try because I'm close to overdosing on flour what with constant breadmaking.
4) it uses fructose instead of regular sugar, so it's not quite as likely to give you sugar shock
5) because I'm a sad sad lady and cakes make me happy, so there.

The recipe (here, if you missed it above) is very simple to follow, and I quite like it for the short list of ingredients (eggs, ground almonds, fruit sugar, lemons, flour, baking powder). The one thing to be careful about here, as it says on the website, is that fruit sugar burns more easily, so you need to watch it about 45 minutes in to make sure it doesn't blacken.

The recipe says 12-16 servings, but if that's true, the serving-size is for tiny little elves. And a tiny little elf I'm not. It serves 9, to my mind, bringing the calories to approximately 285 per slice, which is respectable enough to be tasty, yet low enough not to be overly indulgent. And it's so good with a cup of tea on a Sunday afternoon. I've officially added a new cake to the rotation.