For some people, cake is a controversial topic. For me, it is like a polka in the ballroom of life -- a polka dot on an executive's socks. Me, I go for stripes, but that is neither here nor there. And for those of you who hate dancing, perhaps you can think of it as a cosmo daisy in a field of weeds.
Even if you've jumped on the low carb zero carb primal paleo bandwagon, perhaps we can set aside our differences to enjoy this brightly-flavoured, moist dessert. And for those of you who hate lemon, I say: don't be such a sour puss.
xoxo,
your conscience.
ingredients:
1/4 cup lemon juice
3/4 cup boiling water
1/4 cup extra virgin coconut oil
1/4 cup chia seeds
1/4 cup hemp seeds
1 cup coconut sugar
1 tbsp ceylon cinnamon
2 tsp ground vanilla bean
2 tsp ground ginger
1 tsp sea salt
4 eggs
1/2 tsp baking soda
3 cups JK gourmet almond flour
directions:
preheat oven to 345
1. combine water, lemon juice, coconut oil, hemp seeds, and chia seeds
2. add in coconut sugar, cinnamon, vanilla, ginger, and sea salt
3. allow the mixture to sit for at least 10 minutes
4. add the eggs
5. add the baking soda and the almond flour
6. pour the batter into a prepared pan (I've used a rectangular pan for this, but also a 12 inch springform greased and lined with parchment
7. bake for 45 minutes on 345, or until the cake springs back when lightly poked
8. remove from oven and chill
9. serve with lemon glaze (recipe to follow)
lemon glaze:
ingredients:
1/4 cup lemon juice
1/2 cup coconut sugar
pinch sea salt
1/4 cup coconut oil
directions:
1. dissolve the coconut sugar in the lemon juice
2. add the coconut oil and emulsify with a stick blender
3. pour over chilled cake
4. garnish with berries if desired -- don't be afraid to be a show off ...
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