Lemon almond cake

Our friends Alice and Josqui who were coming over for dinner on the weekend and as it was recently Josqui's birthday- so I just had to whip up an appropriate wheat and sugar free cake! Take no notice of Josqui's sceptical look in this photo- it really was delicious. It's intensely lemon-y and it's dense texture is half way toward a baked cheesecake. The additional of passionfruit to this recipe complements the tartness of the lemon perfectly.

Ingredients
2 cups almond meal
1/2 cup rice flour
1 teaspoon baking soda
2/3 cup agave
5 eggs
100g butter, softened
1/2 cup plain yogurt
Lemon zest from 2 lemon
Juice from 2 lemons
2 passionfruit (optional)

Method
Grease a 25cm springform tin. Line the bottom with paper.

In a blender combine butter and agave until light in colour. Add yogurt and eggs and dry ingredients. Once batter is formed add lemon juice and lemon zest.

It should be a fairly runny mixture. Pour into prepared tin. An optional addition is to then drizzle passionfruit pulp over the top at this point.

Place in a low oven (about 160-degrees) for around 45 minutes (or until a skewer inserted into the middle comes out clean). Allow to cool slightly before running a knife around the edges and turning out.

I might try scattering a hand ful of rasberries over the top next time rather than the passionfruit.