Someone called it a birthday cake. Would I make it for my birthday? Maybe, but because I love lemon cakes. But if you are not a fan of sour tastes I guess you would go for another taste for your birthday.
Sour taste – oh, yes! I absolutely love deserts that is made from lemons and always try and experiment new recipes. This was adopted from The Stone Soup website. Thank you! I made it this week and couldn’t stop eating.
Again we come to those recipes that requires only few ingredients rather than a huge list. Fewer ingredients dishes tend to be healthier. Of course, if they are not full of fat and sugar. Actually, this one has some of just mentioned. But I am working making it healthier. My brother always scared to eat my cakes because they are too ‘healthy’ for him.
So our ingredients look like this:
70g of coconut butter
250g brown sugar
250g almond meal (flour)
zest of 2 lemons + 1/2 cup lemon juice (I squeezed two small lemons and one small lime lemon)
2 table spoons of poppy seeds
1 tea spoon of baking powder
Preheat the oven to 180 degrees. Cream butter, coconut butter and sugar. Add eggs one at the time. Add almond flour, lemon zest, juice, baking powder and poppy seeds. Stir everything very well and add the batter to the tin covered with baking paper. Bake for 45 minutes. Leave it to cool in the tin. I didn’t have patience and tried while it was still warm. Oh, if was delicious. With some coconut, dairy free ice-cream! Oh, how delicious it was. But wait, the leftover cake I kept in the fridge and tried it cold. Wow, that was something so delicious that I didn’t taste for ages. My suggestion you have it cold, from the fridge. But what ever option you chose – it is so good. Forgot to mention – this cake is flourless!