Diabetic Lemon Drizzle Cake

This Diabetic Lemon Drizzle Cake recipe uses Agave Nectar which has a very low GI making it suitable for those on a sugar restricted diet. I realise trying to keep to a sugar free diet is a very demanding experience, I know because I myself suffer from diabetes. However, we all like a little treat from time to time and if that treat looks and tastes like the real thing then all the better. I personally don’t make things like this a lot, simply because I have never really had a sweet tooth all my life, but it’s nice to be able to join my visitors in nice piece of cake and a cuppa without having to have something different to them.

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Diabetic Lemon Drizzle Cake

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Course: Diabetic Cake

Author: :Mr. Paul

Ingredients

• FOR THE CAKE:
• 2 medium oranges
• 2 lemons
• 300 ml water
• 2 tbsp. agave nectar
• 1 tbsp. runny honey
• 50 g butter
• 2 medium eggs
• 150 g almond flour
• 1 tsp. bicarbonate of soda
• 2 tbsp. poppy seeds
• 100 g self-raising flour
• FOR THE SYRUP:
• 3 tbsp. freshly squeezed orange juice
• Juice of a lemon
• 1 tbsp. agave nectar

DISCLAIMER

I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.

Instructions

• Peel the oranges and lemons and dice the fruit into ¼ inch-thick pieces and place in a medium-size saucepan with the agave nectar, honey and 300ml water.
• Cover the pan and simmer for around 45 minutes until the fruit is cooked thoroughly and has broken into bits.
• Stir the mixture every 10-15 minutes to prevent it burning.
• Preheat the oven to 180°c/16ºC Fan/Gas Mark 4.
• Melt the butter into the fruit mixture and set aside to cool.
• Put the simmered fruit in a mixing bowl and lightly beat in the eggs with a fork.
• Mix in the almond flour, bicarbonate of soda, poppy seeds and self-raising flour.
• Grease a 7-inch cake tin and line it with baking paper.
• Pour the cake mixture into it and bake for 40 minutes.
• To make the syrup, warm up the orange juice and lemon juice in a saucepan over a low heat, and add a tablespoon of agave nectar.
• Once the cake is ready and has cooled down, put it on to a serving plate and brush with the syrup.
• Let the syrup soak in and relish!

Mr. Paul's Tips
Agave syrup is available at most supermarkets now or a your nearest Health Food Shop. It has a very low GI and this recipe is approved by the Diabetes UK.

Have you tried this recipe?Please leave a comment below, or If you have any other questions or problems Leave me a message HERE

Category: Baking, British, Cakes, Pastries & Biscuits, Cuisine, Recipes, Teatime Treats, Snacks, Party Food