Perfect for a treat after lunch, these Lemon Cakes with Roasted Strawberries are a made with ZERO added sugars. Delicious AND no added sugars? That’s a yes from us!

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  • Serves: 8
  • Prep + Cook: 1 hour (+ cooling & standing(
Metric | Imperial Measurement Conversions


1/2 cup (75g) Natvia

2/3 cup (110g) natural almonds

2/3 cup (100g) wholemeal plain spelt flour

2 eggs

3 teaspoons finely grated lemon rind

1/4 cup (60ml) extra virgin olive oil

1/4 cup (60ml) lemon juice

1/2 teaspoon baking powder

1 teaspoon bicarbonate of soda (baking soda)

Roasted Strawberries

500g strawberries

2 tablespoons Natvia

2 tablespoons lemon juice


  1. Preheat oven to 180C. Grease an 8-hole (1/2-cup/125ml) loaf pan tray. Line bases of pan holes with strips of baking paper, extending the paper 3cm.
  2. Blend Natvia in a high-speed blender until the consistency of icing sugar.
  3. Process almonds and 2 teaspoons of flour until finally ground.
  4. Beat egs, powdered Natvia and rind in a small bowl with an electric mixer on medium speed for 10 minutes or until thick and creamy. Reduce speed to low; gradually beat in oil and juice until just combined. Stir in almond mixture, then sifted remaining flour, baking powder and soda; return any husks to bowl. Spoon mixture into pan holes.
  5. Bake cake for 25 minutes or until a skewer inserted in the centre comes out clean. Stand cakes in pan for 5 minutes before transferring to a wire rack.
  6. Meanwhile, make roasted strawberries*.
  7. Serve cakes warn with roasted strawberries, drizzles with any cooking syrup, and dollops of Greek-style yoghurt, if you like.
  8. *Roasted Strawberries: Combine ingredients in a medium ovenproof dish. Roast, uncovered, for 10 minutes or until softened. Stir gently, then stand for 5 minutes.
  • Nutritional Info

    No nutritional info supplied

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