Almond Cake With Lemony Glaze

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 12
• 3 tablespoons butter or 3 tablespoons margarine
• 3 tablespoons brown sugar or 1 1/2 tablespoons splenda brown sugar blend
• 2 eggs
• 1 cup cream of wheat (uncooked)
• 1/2 cup ground almonds
• 1 teaspoon cinnamon
• 1/2 teaspoon vanilla
• 1 cup water
• 3 tablespoons brown sugar or 1 1/2 tablespoons splenda brown sugar blend
• 2 tablespoons lemon juice
• 1/2 lemon, zest of

Recipe

• 1 beat the butter with brown sugar until creamy and until sugar is dissolved in the fat.
• 2 add eggs and beat well.
• 3 add all other ingredients and mix well.
• 4 pour in a grease 8x8 baking pan.
• 5 bake at 350f for 40-50 minutes, until a toothpick comes out clean.
• 6 cool ten minutes, then pour hot glaze.
• 7 to make glaze, mix all ingredients in a small saucepan and bring to a boil.
• 8 simmer for 10 minutes.
• 9 pour onto warm cake and set aside for at least 30 minutes before serving.
• 10 *i like to turn the cake upside down and poke holes with a toothpick, then pour on half the glaze. turn the cake over, poke holes on top, then pour remaining glaze (keeping most of the zest for the top). i then pour glaze left over at the bottom, back into the pan, then slowly re-pour on top. i repeat until no, or little, glaze is pooled at the bottom of the dish.
• 11 *i usually add little extra lemon zest, which i grind in the blender. i then set aside most of the zest and grind my almonds in the same container, that way, some of the lemon goes into the cake batter.
• 12 *i usually bake this in a convection toaster-oven and it is ready in 30 minute rather than 40-50.