Luscious Lemon Cake
This naturally sweet citrus cake is one of the best things ever. It's sugar-free, gluten- free and dairy-free, and full of nutritious fruit and almond meal which replace the heaviness of a more traditional wheat flour. Simply top with the beautiful syrup or some coconut yoghurt frosting, and enjoy! BB xxx
3 small ripe bananas
4 tablespoons maple syrup
2 1/2 cups almond meal
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.
For the photo, I replaced the syrup with some coconut frosting, adapted from the My New Roots website. This is purely optional. You can find the recipe for this below xxxxx
Frosting Shopping List
1/4 cup coconut oil
1/4 cup maple syrup
1/4 cup coconut milk
3 teaspoon organic cornstarch
1 tablespoon water
pinch of sea salt
Step 1- In a medium saucepan, heat coconut milk, maple syrup and salt, simmer no low for 5-10 minutes, stirring constantly so that it doesn’t burn.
Step 2- In a small bowl, combine arrowroot and water to form a smooth paste. Pour arrowroot mixture into saucepan. Mix contents of saucepan with a hand blender (or quick hands) and bring to a boil, briefly.
Step 3- Remove pot from heat and very gradually blend in coconut oil. Place pot in freezer for 30-40 minutes, until frosting solidifies and turns white. Remove from freezer and blend again, until fluffy, before spreading on the cake.