I have a history of making terrible baked goods, especially when I try to make recipes healthier or put a ‘creative spin’ on them… Apparently dietitians have a higher tolerance of mediocre-tasting but ‘healthy’ food, which is why I always test things on my family (haha!).
It’s gotten to the point now where my family always look at new creations with trepidation and low expectations…
This lemon cake I made a couple weeks back was met by this same dubiousness, but… the verdict was that it was good!
Ingredients:
- 2 small lemons, skin washed and left on
- 1 cup almond meal
- 1 cup plain flour
- 4 flaxseed eggs (4 tablespoons flaxseeds + 2 tablespoons water, let sit for 5 minutes until set into gel)
- 1/2 cup brown sugar
- 1 teaspoon vanilla essence
- 3 tablespoons slivered almonds/almond flakes
- 3 tablespoons pepita seeds
- 3 tablespoons pine nuts, roasted
- 2 teaspoons ground cinnamon
Method:
- In a pot, boil lemons in a bit of water for 1 hour or until soft (be sure to check there’s adequate water in the pot and the lemon skin doesn’t burn).
- In a separate bowl, add all other ingredients and mix until well combined.
- Once lemons are soft, puree in blender or food processor.
- Add pureed lemons to mixing bowl with other ingredients and mix until well combined.
- Add mixture to lined baking tray. Bake for 40 – 60 minutes or until cooked through.
This cake does take a bit of time to make (approximately 1 hour prep and 1 hour cook time). The end product though is a moist and dense loaf that’s super high fibre and high in vitamin C! The seeds give a crunchy texture and are a great source of both soluble and insoluble fibre for gut health! Best served with vanilla ice cream or plain yoghurt to balance the acidity of the lemons.
Be sure to tag me on Facebook or Instagram (@rikkyso) if you try it!