This is wonderful. It has little fat. It’s gluten and dairy free. And the only sweetener is coconut palm sugar. And…..it’s divine.
INGREDIENTS
- 30g coconut oil
- 50g coconut palm sugar
- 2 lemons zested and thinly sliced20g (2 Tbsp packed) lemon zest
- 4 eggs (large), separated into 4 egg yolks and 4 egg whites, room temperature
- 100g (1/2 cup) coconut palm sugar divided in two – 50g (1/4 cup) and 50g (1/4 cup)
- 114g (1 1/2 cup) finely ground almond flour
- 8g baking soda
- 1g (1/4 tsp) ground cardamom
- 1 teaspoon white or cider vinegar
- 1g (a pinch) salt
Directions
- Zest lemons to get 20g of zest (at least two). Slice two lemons into thin slices. Melt coconut oil in a 8 inch / 20cm oven-proof pan (I used a non-stick pan with a detachable handle). When it is melted, stir in 50g of coconut palm sugar. Press the resulting paste into an even thin layer at the bottom of the pan and evenly lay out the lemon slices on top of it.
- Preheat the oven to 350°F (175 °C). Beat egg yolks, lemon zest, and 50g of coconut palm sugar: In a medium bowl until smooth. And then, whisk in the almond flour and cardamom into egg yolk mixture until well combined. The mixture should resemble a thick paste.
- With an electric mixer with a very clean bowl and clean whisk attachment, beat the egg whites, starting on low speed and gradually increasing the speed. When bubbles start to form, add a pinch of salt and the teaspoon of vinegar (both the salt and the vinegar will help the beaten egg whites maintain better structure, as will the sugar in the next step). As the egg whites begin to increase in volume, sprinkle in the remaining 1/4 cup of sugar, a little at a time, Beat until soft peaks form.
- Stir a third of the beaten egg whites into the almond mixture to loosen it and make it lighter.
Then gently fold the remaining whipped egg whites by halves into the batter. - When the oven is preheated and you are ready to put the cake in, fold the baking soda into the batter and immediately scoop the batter over the sliced lemons in the prepared oven-proof pan and place in the oven. Bake at 175 °C (350°F) for 35 minutes.
- Remove from the oven and let cool on a rack for 5 minutes. Then, place a pate upside down over the cake and quickly but gently over turn the cake and carefully remove the pan.
