Luscious Lemon Cake
This naturally sweet citrus cake is one of the best things ever. It's sugar-free and dairy-free, and full of nutritious fruit and almond meal, which replaces the heaviness of a more traditional wheat flour. Simply top with the beautiful syrup and your favourite fruit, and enjoy! BB xxx
2 small ripe bananas
4 tablespoons maple syrup
2 1/2 cups almond meal
1/3 cup poppy seeds
1 teaspoon baking powder
Coconut oil for brushing the pan
For the syrup: 1 tablespoon maple syrup + 2 tablespoon hot water
The Bondi Baker Method
Step 1- Wash the oranges thoroughly and put them in a pot of boiling water, unpeeled. Boil them for 1 to 1 1/2 hours, until very soft.
Step 2- Then, take the oranges out, drain the water, and gently wash them again and allow to cool.
Step 3- Preheat the oven to 170 degrees and place baking paper in a small deep cake pan and brush it with a bit of coconut oil (cover both the bottom and the sides).
Step 4- Once the oranges have cooled off, cut them in large chunks and remove the big seeds.
Then, add oranges to a blender, together with the juice and rind of the lemon, bananas and the honey, and blend until they form a thick paste. Now is a good moment to taste and add more maple syrup if needed.
Step 5- In a separate bowl, mix the almond meal with the poppy seeds, and baking powder.
Step 6- Add the liquid mix to the almond meal mix and blend together until combined.
Step 7- Then pour the mix into the cake pan and bake for 40-50 minutes, until the top is golden brown. Whisk the syrup ingredients together until completely mixed and brush on top of cake once it’s out of the oven and still warm. Yum!