Cinnamon is not only a wonderfully flavoured spice, its properties are one of nature’s natural blood sugar stabilisers. Add it to your porridge or cereal each day.
- Preheat oven to 180C. Spray with oil or use a nonstick 23cm cake tin or 6 to 8 small individual cake moulds.
- Place all ingredients into a mixing bowl and mix gently together until smooth. (Ensure eggs are lightly beaten, and use only the zest of the lemon). Pour into prepared cake tin.
- Bake 180C for 45 to 55 minutes until a skewer inserted in the middle comes out clean
- Cool for 5 minutes before turning onto a wire rack. Store in a cake tin for up to 5 days.
If you don’t want to use artificial sweeteners, you can use ¼ cup sugar to every 1 cup flour (therefore, ½ cup sugar in this recipe). If the oil in this recipe is not acceptable for your diet, it works just as well replacing the ¼ cup of olive oil for ½ cup buttermilk or natural unsweetened yoghurt.