The weather in New Zealand yesterday was wet, windy and wild – perfect conditions to get my bake on. I use any excuse to bake. It’s the weekend. Guests are coming. It’s a day with the letter d it in. The sky hasn’t fallen in. They’re all completely valid.
Baking with lemon is the bees knees. We got a huge haul of lemons last weekend and I knew they were destined for a sweet treat. I knew what kind of cake I wanted to make but couldn’t find a recipe for it. So I made one up. This cake is packed with lots of nutritional goodness and sweetened with the best local honey. Happy baking.
prep time 10 minutes // serves 10
cake
1/3 cup melted coconut oil
3 tbsp honey
3 eggs
1/3 cup greek yoghurt
zest + juice of of 2 lemons
1 tsp vanilla extract
3 cups of almond meal – I whizz up my own in the food processor, skins and all
1/2 tsp baking soda
honey syrup
3/4 cup lemon juice
2 tbsp honey
peel of a couple of lemons – use your veggie peeler
Preheat oven to 150°C – fan forced.
Line a spring form baking pan or loaf pan with baking paper.
Combine the coconut oil, honey, eggs, yoghurt, lemon juice + zest and vanilla in a mixing bowl and mix well.
Add the almond meal and baking soda and give another good mix.
Pour into your cake pan and pop into the oven for about 40 minutes.
While it’s cooking you can make the honey syrup by combining the lemon juice + peel with the honey is a small saucepan and bring to the boil. You want to reduce it a little bit. This takes about 7 minutes.
Take it off the heat and add the juice of another lemon just to refresh it a bit.
Once the cake is cooked and cooled slightly, use a skewer to poke a few holes in the cake and then spoon over the syrup.
We served this with ricotta that we had made, but yoghurt would be great. As would oodles of ice cream…
