Lemon cake with the zest of 3 lemons. We were on holiday, and finally had the time and energy to bake. Outside in the garden stood a glorious lemon tree with lemons larger than our hands. So we set about making one of our favourite dishes: this lemon cake.
As with many of the cake recipes I get excited about, it's gluten-free, which means it sits a bit lighter in you, and the sweetener is a gentle kiss of honey, so again it feels rather innocent in the dessert category.
For your own lemon cake you’ll need:
3 large lemons
1 can Cannellini beans, drained and rinsed
4 T flax meal
1 cup water
2 cups almond meal
2 Tbsp baking powder
1 tsp vanilla extract (optional)
1/2 to 3/4 cup clover honey (similar is fine)
Liquify the zest, beans, flax meal and water. In a separate bowl mix the dry ingredients. Combine wet and dry then pour into a greased cake tin or loaf pan. Bake at 180 C for 35 minutes.