Our lemon tree is in full swing at the moment and the vibrant yellow colour against the green of the garden makes everything feel so alive. Lemons contain fibre and vitamin C and help to enhance immunity, increase iron absorption, improve skin health, prevent kidney stones and promote heart health! There are a lot of health benefits packed into these citrus beauties.
It is always nice to have something in the house when guests arrive. Our problem is it never lasts that long. Whatever it maybe is usually gone in 24-48 hours by the kids and their friends. Our organic lemon cake was a hit and is easy to put together. It is a dense cake with the high tapioca flour amount so in the variations I have given you an option to add 50 g of almond meal and 50 g of tapioca flour. I’m not sure about you but I don’t have a sweet tooth. If you are similar to me then you might want to play with the amount of sugar you add. Either way I am sure you will enjoy making this and eating it too. The longest part really is the cooking time!
Here’s what you need:
- Juice of 2 organic lemons
- Zest of one lemon
- 170 g butter, room temperature
- 4 organic eggs
- 150 g coconut sugar
- 50 g almond milk (unsweetened)
- 150 g buckwheat flour
- 100 g Tapioca four
- 1 Tbsp baking powder
- Coconut yoghurt
- Extra lemon zest
Here’s how to put it together:
- Pre-heat oven to 70 degrees
- Place sugar and rind into your blender or Thermomix and mill on a for high speed (8) for around 10 secs
- Add the butter and the eggs. Mix for 20 seconds on a medium speed (5).
- Add milk, juice and flours. Mix for 30 seconds on a slightly higher medium speed (6).
- Add the baking powder. Mix for 5 seconds on slightly higher medium speed (6).
- Pour the cake mixture into a greased and lined 20 cm cake tin.
- Bake in your pre-heated oven for 45-55 minutes.
- Allow to cool.
Serve with a dollop of coconut yoghurt and a sprinkle of lemon zest and chia seeds on top. Yum.
- For a lemon and chia seed cake pop in the chia seeds in step 5 with the baking powder.
- To make this an orange cake just change the lemons for oranges! And the chia seeds for poppy seeds.
- You can divide the flours even further and include almond flour. So your flour mixture could be 150 g buckwheat flour, 50 g tapioca flour and 50 g almond flour.