Easy wheat-free lemon almond cake

Not too sweet, this texture-filled cake is perfect to top with berries or as a treat to eat with coffee. Wrap some up for an on-the-go snack.

Not only are almonds are good for you - filled with cholesterol-lowering HDL and packed with vitamin E and calcium - they taste great too.

You can make a glaze for this cake with juice from another lemon and icing sugar mixed together. Add a little Amaretto as well, if you have some hiding in your liquor cabinet.

1 cup softened butter
1/2 cup each: brown and white sugar
1/4 cup honey
4 eggs
1 3/4 cups cornmeal
1 1/2 cups ground blanched almonds (sometimes called almond flour)
1 tsp baking powder
2 lemons, juice and zest-reserving some zest to garnish (about 1/3 cups juice)

1. Preheat oven to 350 F.
2. Grease an 8” cake pan (a removable bottom is really handy) and line with parchment or use a bundt pan. Get the grease into all cracks for easy removal.
3. Beat butter, sugar and honey together. Beat in eggs, mixing after each one.
4. Add cornmeal, almonds and baking powder and stir to combine.
5. Stir in juice and zest then pour batter into prepared pan.
6. Bake for 35-40 minutes or until a tester inserted into the cake comes clean.