Almond and Lemon Cake

Almond and Lemon Cake

  • Serves: 8 - 10
  • Prep Time: 00:25
  • Cooking Time: 00:30
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A moist melt in your mouth lemon cake topped with a healthy, no refined sugar lemon icing. This delicious and lemony cake will surprise you, it's not too sweet and you can make it as lemony as you like by adjusting the amount of lemon zest. Lemons are known to enhance mood, so you should feel good eating this cake.

Ingredients

* Please click on the green icon next to the ingredients listed below for extra details and helpful information.

  • 3 lge egg(s)
  • 1/4 cup coconut cream
  • 1/4 cup ghee
  • 1/4 cup honey (unprocessed)
  • 2 Tbsp lemon juice
  • 2 - 3 Tbsp lemon zest
  • 1/2 tsp almond extract (organic)
  • 2 1/2 cups almond meal/flour
  • 1/2 tsp baking soda (bicarb)
  • 1/4 tsp pink Himalayan salt
  • LEMON ICING:
  • 1/4 cup coconut cream
  • 1/4 cup coconut oil
  • 1 Tbsp honey (unprocessed)
  • 1 tsp arrowroot flour
  • 1 tsp lemon juice
  • 1 tsp lemon zest, plus extra to sprinkle on top

Directions

Preheat oven to 160c/320f. Line the base of a 20cm round spring form cake tin by placing a sheet of baking paper over the base fasten closed the sides, have 2-3 cm(1 in) hanging out. Grease sides of tin and paper base with ghee.

To a food processor add, eggs, coconut cream, ghee, honey, lemon juice, zest and almond extract. Process until whipped and combined. Mixture will thicken and curdle due to the lemon mixed with the coconut cream (a bit like buttermilk).

Add almond meal, baking soda and salt. Process for approximately 30 seconds, allowing almond meal to breakdown and make a smooth consistency.

Pour cake mixture into prepared cake tin, smooth top with a spatula.

Bake for 25 - 30 minutes or until the cake start to come away from sides of the tin and top is turning slightly brown and a skewer inserted comes out clean. This is a moist cake, so watch not to over cook. Once cooked allow to cool for 30 minutes, then use a spatula to go around the inside edge of the tin before releasing the spring sides. Allow the cake to completely finish cooling on base before icing. Carefully remove cake from base and paper and place on your serving plate.

While your cake is cooling, make the lemon icing.

Lemon Icing: To a small saucepan add all the icing ingredients. Whisk continually while heating over low heat until milk and oil have emulsified and thickened. Do not allow to boil. Once thick and smooth set aside to cool, you can place into the fridge for a few minutes to firm a little faster but watch carefully so it doesn't set, icing needs to be pourable.

Pour icing over plated cake and grate extra lemon zest over icing while still sticky, then place in the fridge to complete the setting.

Store in the fridge and allow to sit at room temperature for 15 minutes before cutting to serve.

egg(s)

I have used large free range or organic eggs from a 700g carton in my recipes. Eggs are one of the few foods considered to be a complete protein because they contain all 9 essential amino acids, also studies have shown that lutein (yellow colour) in egg yolks protects against the progress of early heart disease.

coconut cream

I use this extensively throughout my recipes; from soups to dinners to desserts and cakes. I think it is the best dairy-free alternative. It gives so much flavour and creaminess to a wide variety of dishes. When purchasing in the can read your labels, even some organic brands contain gums and thickeners, choose full-fat not low-fat versions. I use Honest To Goodness organic cream 400ml and Ayam which isn't organic but has no additives or thickeners and is much creamier and thicker than other brands (that's why I love it), it comes in 400ml, 270ml and 140ml size cans.

ghee

Ghee is clarified butter, it is pure butter fat that has had the milk solids removed. You can get the flavour of butter in your cooking without the dairy (please don't consume if you have an allergy to ghee). My favourite brand is Organic Valley Purity Farms which I purchase online from iherb. It is also very easy to make yourself.

honey (unprocessed)

Use unrefined or raw honey. It is the most common natural sweetener in my recipes. It's best to buy local unprocessed honey as it has wonderful health benefits and can help with allergies. Generally honey sold in supermarkets has been processed. Honey possesses antiseptic and antibacterial properties.

lemon juice

Use freshly squeezed lemon juice. Most store bought lemon juice containers preservatives.

lemon zest

Lemon zest is the finely grated yellow skin of the citrus fruit lemon. The lemon skin is where you will find the oil. To make lemon zest, use a fine zest grater so you can avoid the bitter white pith under the skin.

almond extract (organic)

Organic almond extract manufactured by ‘Frontier Natural Flavors’ has the best flavour, and price I've found. I purchase it online from iherb.

almond meal/flour

The most favoured gluten/grain free flour substitute in my kitchen is almond meal. It is finely ground blanched almonds and is also known as almond flour. It has a slightly sweet flavour so you don’t have to add as much sweetener when baking with it. All kinds of nuts can be ground down to make a meal and are excellent for raw cheesecake or pie bases. Nut meals/flours are best stored in airtight containers in the fridge or freezer to prevent them going rancid.

baking soda (bicarb)

Also known as Bicarbonate of Soda or Sodium Bicarbonate and is used as a rising agent in baking, it contains no gluten or grains. I use Bob's Red Mill baking soda as I find it rises better than other brands I've tried.

pink Himalayan salt

Raw pink Himalayan salt crystals is unlike common table salt which can be a highly refined industrial byproduct, otherwise know as sodium chloride. Himalayan salt is completely pure and may naturally balance the body's alkaline/acidity and regulate water content. In addition Himalayan salt helps in the absorption of nutrients from food and contains many trace minerals for healthy cell structure. I purchase fine pink Himalayan crystal salt so I can use it in my shaker and for cooking.

coconut cream

I use this extensively throughout my recipes; from soups to dinners to desserts and cakes. I think it is the best dairy-free alternative. It gives so much flavour and creaminess to a wide variety of dishes. When purchasing in the can read your labels, even some organic brands contain gums and thickeners, choose full-fat not low-fat versions. I use Honest To Goodness organic cream 400ml and Ayam which isn't organic but has no additives or thickeners and is much creamier and thicker than other brands (that's why I love it), it comes in 400ml, 270ml and 140ml size cans.

coconut oil

Coconut oil is one of the most nutritious fats to cook and bake with. Use organic extra-virgin coconut oil which is unrefined and unbleached from non GMO coconuts. Coconut oil has a high smoking point and it is slow to oxidize due to its high saturated fat content, thus, resistant to going rancid. Some studies suggest coconut oil helps with digestion, including irritable bowel, tummy bugs, candida and parasites due to this oil containing short term medium-chain saturated fatty acids (MCFAs), which is a healthy form of saturated fat.

honey (unprocessed)

Use unrefined or raw honey. It is the most common natural sweetener in my recipes. It's best to buy local unprocessed honey as it has wonderful health benefits and can help with allergies. Generally honey sold in supermarkets has been processed. Honey possesses antiseptic and antibacterial properties.

arrowroot flour

Arrowroot is a herb, the roots are cultivated for its starch properties. It is used in my recipes as a thickener and I also like combining it with almond meal to produce a much lighter texture, more like a gluten flour. I find the starch helps to bind the ingredients together. You can substitute tapioca flour, which is made from the dried roots of the cassava plant. Tapioca can be used in baking, it has a slightly sweet flavour. However, I do not recommend thickening with tapioca, as it has a stretchy, gummy texture. Supermarkets only sell in very small containers, which is not cost effective. Purchase from baking specialty stores, health food stores or online. ( When substituting for cornflour in recipes, 2 teaspoons arrowroot = 1 tablespoon cornflour/starch).

lemon juice

Use freshly squeezed lemon juice. Most store bought lemon juice containers preservatives.

lemon zest

Lemon zest is the finely grated yellow skin of the citrus fruit lemon. The lemon skin is where you will find the oil. To make lemon zest, use a fine zest grater so you can avoid the bitter white pith under the skin.

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