I needed something that had no nuts in it, because sometimes people walk into my nut-filled world of cooking who are nut intolerant, sensitive, or allergic. I decided to harness the power of lemon for these little cakes. The tricky thing about lemon is to manage to layer the flavours, so that the bright notes of lemony and sweet balance each other, and are also supported by an infrastructure of flavours so that the over all taste isn't just one note, but is a fully rounded flavour that harmonizes with and celebrates the lemon, showing it off, bringing out the best in it, and making it fully structured enough to stand fully on its own. That is how my brain works when it comes to cooking. You probably wish I hadn't just given you that little insight.
Anyway, here is my recipe for intensely lemony Lemon Cakes.
ingredients:
3/4 cups freshly squeeze organic lemon juice
1 1/4 cup hot water
1/4 cup coconut oil
1/2 cup coconut sugar
1/2 cup coconut nectar
2 organic eggs, xl
2 tbsp xylitol (optional)
1/2 tsp ground vanilla
1/2 tsp ceylon cinnamon
1/2 tsp ground ginger
1 tsp sea salt
1/2 tsp baking soda
2 1/2 cup kamut pastry flour
2 tbsp zest of organic lemons
extra zest and coconut sugar for sprinkling on top
directions:
preheat the oven to 345
1. zest your lemons
2. squeeze enough lemons to get approx 3/4 cup lemon juice
3. add enough hot water to the lemon juice to get 2 cups of liquid
4. add the coconut oil and let it melt
5. add the coconut nectar, coconut sugar, and xylitol
6. add the cinnamon, ginger, vanilla, and sea salt
7. add the baking soda
8. add the kamut flour
9. pour the batter into prepared muffin cups
10. top the cakes with a sprinkling of lemon zest and coconut sugar
11. bake at 345 for 30 minutes
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