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When life hands you lemons, make lemon cake

July 5, 2012

Lemon cake

Sometimes, when I am all chocolated out, or cinnamoned to go, I crave my next favorite flavour, LEMON. Sour & tart and fragrant.. I can’t quite suck on a lemon, like my 13yo son can, but I do like a nice citrussy zing!

This cake recipe is flavoured with lemon but you could easily convert it to another flavour. I like to mill the rind of a lemon with the sugar but also add a few drops of lemon oil if I have it. The lemonyness comes more from the lemon syrup as when adding lemon juice to a cake mix, it involuntarily reacts with the raising agent and you will be all raised before you get it to the oven!!

A good one for GAPS friendly folk as it is dairy free and it just about hits the paleo mark if you are willing to compromise on the tapioca starch, but this is a definitely GLUTEN FREE keeper for your repertoire…

120g sugar (or substitute)
rind of 1 lemon and/or 3 drops of lemon oil
160g almonds
60g tapioca starch
20g coconut flour
a big pinch salt
1 teas baking powder
1/2 teas bicarb soda
80g coconut oil or olive oil
3 eggs (4 if small)
50g water
Mill the sugar & lemon until peel is fine. Add the almonds & rest of dry ingredients and mix on SP 5, 5 seconds. Add the remainder of the ingredients and mix until just combined, SP 4.
Pour into a tin and bake for 45 minutes at 160ºC. When cold, pour over hot syrup and let stand to absorb.
1 lemon, peeled & chopped
100g sugar
50g water
Combine and heat together on 100ºC SP 4 for 2 minutes. Cake will absorb syrup better if it is cold and syrup is hot.
One Comment leave one →
  1. July 5, 2012 5:47 pm

    I adore lemon cakes and thanks to a recent plunder of my mum-in-law’s lemon trees I have quite the bounty! Thanks for the recipe.

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